Meatless Monday — Beet and Quinoa Risotto

Feb, 03, 2014

It is hard to think of risotto made with quinoa rather than the traditional Arborio rice. However, the combination of beets, sour cream and broth makes it creamy just like a risotto.

I know many people do not like beets, no matter how good they are for you. I think it’s the slightly earthy taste that is off-putting for some. However, this risotto has a very mild beet flavor, so it’s perfect for anyone still hesitant about beets.

Quinoa is a perfect food for anyone in transition to eating fewer and better quality animal products. Vegans and vegetarians especially benefit from eating quinoa because not only does it have a high protein content, but it is also rich in iron, and still low fat and cholesterol free.

So, here we have it — a beet and quinoa risotto that is much healthier and more colorful than a traditional Italian risotto:

  •  1 Tbsp. canola oilbeet risotto
  • ¼ cup yellow onion, diced
  • 1 cup quinoa, rinsed
  • 2 1/2 cups vegetable broth
  • 1 cup beets, peeled and diced very small
  • 1/2 cup sour cream
  • Salt & pepper to taste
  1.  Heat oil in a skillet on medium heat.
  2.  Sauté onions for 3 minutes
  3. Add the beets and cook for another for few minutes.
  4. Add quinoa and broth, and simmer for about 15-20 minutes or until beets are done and all broth is gone. If beets or quinoa is still undercooked, add a little more broth.
  5. Remove from heat and add sour cream. Blend well but carefully so you don’tend up with mush. Add salt and pepper.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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