Scarlett Quinoa

Harvest of the Month:    Beets

Harvest of the Month is a program from Island Grown Schools that highlights a locally available crop each month in school cafeterias, restaurants and grocery stores. The goal is to help children, their caregivers and the broader community experience healthy, seasonal, whole-foods based meals while supporting local and regional farmers.


A Slow Food recipe contribution for beets.


It’s an easy recipe that combines the supergrain quinoa with raw, grated beets which turn turns the quinoa a beautiful magenta color.


1 2/3 cups water
1 cup quinoa, thoroughly rinsed and drained
1/2 tsp salt
3/4 cup (about 1/2 lb) grated raw beets
1/3 cup minced parsley
1/4 cup scallion greens, finely chopped
3 tablespoons olive oil
1/4 cup lemon juice, freshly squeezed
salt and pepper

1. Rinse the quinoa well under cold running water. When the water runs clear, it’s rinsed.
2. Bring water or stock to a boil. Add quinoa and salt. Return to a boil, cover, reduce the heat and simmer for 15 minutes. Turn off the heat and let stand, covered for 5 minutes.
3. While fluffing up the just-cooked quinoa, stir in the beets until all of the grains turn scarlet.
4. Stir in the parsley, scallion greens, olive oil, 1/3 cup lemon juice and salt. Season to taste.
5. Serve warm of refrigerate until shortly before needed and bring to room temperature. Add more lemon juice to perk up flavors if desired.

@ Recipe from Lorna Sass, Recipes from an Ecological Kitchen