Limecity Kitchen

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VEGGIE QUINOA

Quinoa is my comfort food, there are so many ways you can prepare and make quinoa fun, tasty and exciting! Today I played with beets, lentils, brussel sprouts, broccoli, spinach, basil and Dubliner cheese.

After gently washing the quinoa and lentils, I add it to my stove top saucepan with some sea salt and a little bit more water than the package says. While bringing the water to a boil, I chop up the beet into tiny cubes and add to the water. The beets need to cook with the quinoa a little longer than the rest of the veggies, and it turns the quinoa into a vibrant beautiful pinkish red hue. Half way into the boiling process, about 8 minutes, I add freshly chopped brussel sprouts, baby broccoli and season with lemon pepper. Once the quinoa and veggie mix is all cooked together and the water is gone, I take the pan off the stove and add in lots of fresh spinach, fresh basil and a few handfuls of grated Dubliner cheese. The more taste and tang the cheese has, the more flavor your quinoa will have, it’s all a matter of personal taste. I’ve discovered that a sharp cheese works best, in Sweden I like to use Västerbottensost.

I finish off my quinoa with an added dash of lemon pepper, a squirt of California hot sauce and top it with avocado and daikon radish greens. Yum!

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BAKED BEETS WITH GOAT CHEESE

I cut half of my humongous beet into tiny strips and baked them with sweet potatoes, lentils, red cabbage and Japanese pears at 360 F for about 25 minutes. When the beets started to get soft and ready I added a few handfuls of shredded jalapeno goat cheese, walnuts and heirloom tomatoes.

To finish off the dish I drizzled some Creme de Balsamico over the beets and served them with baked salmon cuts.

Enjoy!