June 6, 2008

Then the Beet Tops with Coconut Milk

I saved the beautiful beet tops (see the red leafy matter in the post before this one), chopped them up, and cooked them thusly:

I heated some olive in a large sauce pan, added coarsely chopped onions, put on the lid and sweated them. Then I added the "reds" (beet greens), a cup of red quinoa, a cup of red lentils, a nice chunk of peeled fresh ginger, two cups of water, a can of coconut milk, and salt and pepper, let that all come to a boil, then lowered the heat and simmered it, covered, for just under half an hour.

Once the quinoa had opened and become pretty tender, I added the zest of a lime, and the juice of two.

This is really, really yummy! It is full of wonderful textures, creamy lentils and the unmatchable comforting interest of the bursting quinoa, like vegetable caviar. The "reds" might be added later in the process though, as I think they could have been more prominent in the dish. I added some Thai hot sauce and a little more fresh lime juice at serving. And of course the dish is magnificently good for you. It's low in calories and very filling. I've taken it to lunch two days in a row, and it's kept my very low-tending blood sugar stable until well into the evening.

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