So yeah…..I’ve kinda been thinking I should start a blog about quinoa. I mean, I cook enough of it, right?
But I really am sorta obsessed with quinoa these days. It’s filling and quick, which makes it perfect for my lunch on busy days in the kitchen.
My old favorite quinoa recipe is the black bean, citrus and quinoa salad I made last week…but then I tasted this one and was blown away.
Globs of melty goat cheese? Perfectly roasted beets? Chewy, filling quinoa? The perfect lunch. Duh.
I got inspired to make this after my last experience with this recipe. I love it, but it’s kinda time consuming and involves more ingredients than I feel like getting out just to make a quick lunch for one. This recipe, on the other hand, only requires four ingredients and 30 minutes.
And….you wanna know a secret? You can totally make this meal even quicker one by using Trader Joe’s chilled baby beets. Just take slice ’em and toss ’em in! Done.
It reminded me of macaroni and cheese in weird way. Maybe because I used way more goat cheese than necessary. But you can never have too much, right? Goat cheese is like water. Pure, cold water.
Roasted Beet and Goat Cheese Quinoa
serves 1 for lunch!
Inspired by this recipe
1 large beet, scrubbed clean and chopped into bite-sized pieces (no need to peel if you scrub)
1/4 cup quinoa
3/4 cup water or vegetable stock
2 heaping tablespoons goat cheese
Preheat your oven to 400 degrees. Scatter the chopped beet on foil topped pan that has been sprayed with oil. Roast for 25-30 minutes, until tender.
While the beets are roasting, rinse your quinoa with water and then combine with veggie stock and bring to a boil on the stove. Once boiling, reduce heat to simmer and cook 12 minutes.
When the quinoa is done, add the goat cheese and stir until melty and creamy. Add the beets and serve!