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© Lillys-Table.com Photo of Cherry Chili Quinoa
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Cherry Chili Quinoa

from Cherry Chili Quinoa with Apricot Salad, the Week of June 19, 2016.
View the previous recipe for this meal.

Slightly spiced quinoa & beets are balanced with plump fresh cherries to create a unique sweet & spicy side dish. Of course, using quinoa makes this a lovely protein rich addition to salads for an easy vegan meal.

Ingredients

  • 1 cup quinoa
  • 2 cups water, or broth
  • ¾ cup beet, minced in small cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¾ cup red onion, diced
  • 1 cup cherries, pitted and quartered
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika, or more chili powder if you like it spicy

Serving Size: 3 People



 

Preparation Instructions

Bring the quinoa up to a simmer in the water or broth over high heat. Once it is boiling, reduce to a low simmer for about 10-15 minutes until the quinoa is just soft and starting to uncurl.

Meanwhile, drizzle a generous splash of the olive oil into a skillet over medium heat, toss in the diced beets and saute tossing every 2-3 minutes until the edges are golden and tender. Season with salt. Add the seared beets to the quinoa and allow to simmer with quinoa in the final minutes. If the quinoa is already done, just cover with a lid and the heat should soften the beets further. If the beets feel especially hard prior to adding to the quinoa, add a splash of water to the skillet, cover and steam until they are tender to the bite.

While the beets soften, add another splash of olive oil over medium heat, toss in the chopped red onions, and sauté for about 1 minute. Then sprinkle in the chili powder, smoked paprika and the remaining salt. Continue to saute for another 1-2 minutes, tossing gently.

Fold the quinoa, onions and cherries together. Taste. Adjust the spices as desired.