Quinoa and Roasted Beets

In a search for grains I can grow in our sub-tropical climate, I have run accross quinoa and amaranth. The first time I saw a recipe for it was in Mary Jane Butter's Idea book. She likes to eat it with dried fruit and nuts.

There are a lot of recipes out there for quinoa and it is very easy to cook. You basically cook it like rice, one cup of quinoa, 1 1/2 cups of water and a tsp. of salt. First you must soak the grain to remove a soap like coating on it. 15 minutes is the least you must soak it and then rinse it several times. You have to use a small seive as the grains are tiny.

Quinoa originated in South America. You can read more about it here.

I fixed mine with a little butter, a dash of sugar and dried cranberries. It was a different taste, but is was delicious. Quinoa is certainly something I will prepare again and attempt to grow in my garden. I'm going to try amaranth next. I allready have seeds for amaranth.

This is one of the most delicious new things I have tasted in quite a while. Thanks to my sister Terri for introducing me to this yummy simple treat. See the three beautiful beets I harvested from my garden? First peel them, slice them thin and spread them on a pan drizzled with olive oil.

Drizzle a little more olive oil on top and sprinkle with salt and pepper. Don't you just love my flip-flopped foot in the corner? Yes it's been warm enough for flip-flops, although a cold front did move in last night so I have on my furry boots now. Then pop the prepared beets in an oven pre-heated to 400 degrees and cook until tender and the edges are crispy.

Very Delish!