BEETS, SPICED QUINOA AND YOGURT

Beets, Spiced Quinoa and Yogurt image

I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind all of the spices together in a spice mill.

Provided by Martha Rose Shulman

Categories dinner, weekday, casseroles, main course

Time 30m

Yield Serves four to six

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
2 allspice berries, ground (about 1/8 teaspoon freshly ground allspice)
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground cardamom seeds
3 cloves, ground (1/8 teaspoon freshly ground cloves)
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground coriander seeds
3 cups cooked quinoa (either red or regular; 3/4 cup uncooked)
Salt
freshly ground black pepper to taste
5 to 6 roasted beets, yellow, red or a combination; peeled and sliced
1 cup drained yogurt
2 garlic cloves
1/4 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 530 milligrams, Sugar 8 grams, TransFat 0 grams