Beet Green Almond Pesto Pilaf
Inspired by a bustling farmer's market, this beet green almond pesto pilaf is a quick, delicious, and incredibly healthy vegan dish. The vibrant flavors of fresh beet greens combined with crunchy almonds and hearty quinoa create a satisfying and flavorful meal. This recipe offers a delightful way to enjoy fresh seasonal produce, perfect for a light lunch or dinner.
Instructions
- 1
Steam fresh beets (4 small) in a pot with a steam basket for [20-30 minutes].
- 2
Meanwhile, cook the quinoa. Toast uncooked quinoa (1 cup) in a pot for seconds (30) until it begins to pop. Add water (1.5 cup) and bring to a gentle boil.
- 3
Cook the quinoa for minutes (10) with the lid ajar. Remove from heat, cover completely, and let it sit for another [5-10 minutes] to steam and finish cooking.
- 4
Once beets are steamed, place them in a colander under cold running water and gently remove their skins. Quarter the beets.
- 5
For the pesto, combine of beet greens (1 bunch), toasted almonds (0.75 cup), garlic (1 clove), [lime juice], sea salt (1 tsp), black pepper (1 tsp), and red chili flakes (0.5 tsp) in a food processor and blend.
- 6
Slowly pour in olive oil (3 tbsp) while blending until smooth, or your desired grainy texture is reached.
- 7
Toss the quartered beets with the cooked quinoa and the prepared pesto until well combined.
Nutrition Facts
Per portion
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