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Add some holiday color to your weekly meals with this warm and nourishing fall/winter recipe.

Serves 2

1/2 cup white quinoa (rinsed)

1 cup water

1/4 teaspoon salt

1/4 teaspoon turmeric

1 teaspoon ghee

1 tablespoon ghee

1/2-1 teaspoon cumin seeds

1/2-1 teaspoon coriander seeds, slightly crushed

1/4 teaspoon black pepper

1 inch of fresh ginger, chopped or grated

1 large sweet potato, peeled and chopped into 1/2 inch pieces

4 small beets or 2 large, peeled and chopped into 1/2 inch pieces 

1 1/2 cups beet greens rinsed and chopped 

1/2 teaspoon salt

Chopped cilantro for garnish

Juice from 1 lemon for garnish

In a saucepan, bring to a boil quinoa in water with salt, turmeric and 1 teaspoon of ghee. After it boils, turn the heat down, cover with a lid and simmer for 15-20 minutes or until almost all of the water is absorbed and the quinoa is light and fluffy. Red and black quinoa take longer to cook and may require more water.

While the quinoa is simmering, heat 1 tablespoon of ghee in a skillet. Add cumin, coriander and black pepper and saute until golden. Add chopped or grated ginger and cook until golden. Add sweet potato, beets and salt. Saute until almost soft, stirring and checking often, then add the beet greens. Cover with a lid to steam and cook the beet greens, checking and stirring often.

Add the vegetables to the quinoa. Cover and cook for 5 minutes so that the flavors of the vegetables and quinoa meld together. Make sure there is some water left in the quinoa, if not, add a little warm water to keep the food from sticking to the bottom of the pan.

Garnish with some chopped cilantro and lemon juice.



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