One Pot Dinner Idea: Arugula, Beet and Quinoa

January 8, 2014 by Amanda Willis

Beet, Quinoa, Broccoli and Arugula

Have plans for dinner yet? How about a super yummy meal thats easy to make and healthy? Yes! This recipe can be made all in one pot, using ingredients you probably already have in your house AND can be a warm meal or a served as a cold salad. This may just be your new favorite dish. 2014, you are turning out to be quite delicious.

– Half an onion

– 1 Tbsp. olive oil

– 1 cup of quinoa/brown rice blend

– 1 Bay leave

– 1/2 tsp. thyme

– 1 clove of garlic

– 1 crown of broccoli

– 1 can of sliced beets

– 2 Tbsp. balsamic vinegar

– 1 Tbsp. Honey

– 1 Tbsp. champagne mustard

– 2 cups arugula

Saute onion in oil until slightly brown in medium sauce pan. Add quinoa mix to pan and about 1 3/4 cup of water. Turn on high heat, add garlic clove, thyme and bay leave. Let boil uncovered. Once water is about half gone, add broccoli, turn on low heat and cover.

In a small bowl, combine balsamic vinegar, mustard and honey and whisk. Add sliced beets and set aside.

Once the broccoli is steamed, fluff quinoa with fork. Add beet and marinade. If you want a salad, cool the quinoa and broccoli mixture in refrigerator for about two hours. Once cooled, toss with arugula and serve. For a hot dish, add the arugula in the pot and let wilt down, then serve. Top with pine nuts for added crunch.


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