Quinoa and beets, both members of a plant family of edible weeds, leaves and seeds (Goosefoot and Amaranth) came together perfectly in this delicious vegetarian dish from Deborah Madison's book Vegetable Literacy, a cookbook arranged according to edible plant families.
cakes were crisp little patties of cooked quinoa, wilted beet greens and
feta cheese flavoured with onions and cilantro. They were accompanied by
a salad of steamed beets dressed with a squeeze of lemon juice.
I love beets but I've yet to convince anyone else in the family to eat them, though they may give them another try if plant breeders are successful in eliminating their dirt flavour, but they were quite happy to devour the patties (and the greens from two bunches of beets that went into them) with a dollop of Greek yogurt. And I am in beet heaven with a stash of cooked beets in the freezer just for me!
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.