Crispy Quinoa & Beet Side

Enjoy this easy, one-sheet-pan recipe for two sides in one: softened roasted beets and nectarines, paired with crispy quinoa, dressed in herby yogurt. Simple and so yummy!

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Who doesn't love a good deal - buy one get one free, end-of-season sales?

Well, this recipe is a steal, because it is basically two side dishes in one! Beets are a delicious and hearty accompaniment, caramelized here for a sweet and sticky outside, paired with stone fruit for even more flavor and a summery flair. Oven-crisp quinoa adds texture and heft, giving a break from super starchy sides like rice, potatoes, and pasta.

Oh, yeah, and did I mention it uses just one sheet pan to cook the whole thing? That makes this recipe a winner for your clean up, and if you buy pre-boiled beets (very common at the supermarket), this makes for an even friendlier weeknight dish. Delicious paired with any protein, such as chicken or fish, or even to bring out next to holiday turkey.

What makes this recipe fun is that it is a simple slice & bake baby. Once you boil your beets (or buy them pre-boiled like I like to do when I'm in a pinch), slice them easily into approximately quarter-inch-wide rounds. Next, slice the stone fruit - I've used nectarines, but plums, peaches, or apricots would be delish, too. This is a good chance to use some leftover fruit, especially if you have some pieces that are too underripe or overripe to munch on.

The only difference between peaches and nectarines is that peaches have fuzz, which some folks don't enjoy as much unpeeled. I leave these fruits with their nutritious skins, because they get baked and soften anyway - but if you really don't like the soft outside, use nectarines instead of peaches and you'll be happier for it.

Quinoa is an ancient grain that cooks similarly to rice, but it has all nine essential amino acids, which makes it pretty super healthful. It has a tiny grain, which makes it nice and fluffy. You'll need to boil the quinoa first to cook, which takes about XX minutes, then spread it out on half a large XX x XX sheet pan to crisp up. Don't forget the olive oil to keep it from drying out!

You can bake the beets on the same sheet pan right next to quinoa, which makes for easier cooking and cleanup. I like to use a Silpat silicone mat, which is durable and reusable, to cook on, or you can use parchment to cut down on sticking on your sheet pan.

Once you've baked the beets to soften and the quinoa to crisp up, dress the combination in an herbed yogurt to add some tang, sweetness, and aromatic flavor. I like to use Greek yogurt or skyr (Icelandic yogurt), because they are thicker and a bit sour, which complements the sweetness of the beets and fruit. I mix in thyme (which is very easy to grow at home or in a garden pot) and honey.

Honestly, this tastes delicous cold, as well - if you are thinking of a summer dish for a pinic or potluck, or just when you are looking for something chilly, this is a nice dish. The softened beets and fruit work well cold and the quinoa doesn't get brittle the way other grains like rice do - it works well. Try to get it a bit to room temperature before serving if going that route. Either hot or cold, enjoy!!

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Prep Time: 10 mins

Cook Time: 45 mins

Serves: 4

Ingredients

2 tbs olive oil

XX cup dry quinoa

2 large nectarines, cut into inch wedges

XX ounces beets, sliced

1 cup yogurt, greek or icelandic preferred

2 tsp dry or fresh thyme

1 tbs honey

Equipment

XX x XX baking sheet pan

Instructions

xx