This stir fry does not contain egg, dairy or gluten.
Happy Monday! I hope your week is off to a good start. Our weekend was so busy again. I feel like I have this long to-do list on my mind and I'm checking off items all weekend long. I did try something new this weekend though. Nahia and I went to a book club at the library for her age group. It was so much fun watching the kiddos talk about the book they had read. It made me want to join a book club myself.
Last week we got a lot of beets in our Misfits Market box and I was at a bit of a loss as to what to make with them. I decided on this carrot beet stir fry on a whim and it turned out amazing.
Here are the details:
Ingredients
4 servings
4 beets
6 carrots
1 cup quinoa (cooked)
olive oil and salt
1 tsp ginger
2 cloves of garlic
********************************************************************************************************
Warm the oven to 425F. Wash the beets and carrots. Peel, dice and set on a pan lined with parchment paper. Drizzle with olive oil and roast in the oven for about 30 minutes until they are almost done. In the meantime, cook one cup of quinoa in 2 cups of water. Let simmer until the quinoa is fluffy. Set aside.
Peel and dice the garlic. Cook the garlic in a little bit of olive oil until it's a little brown and fragrant. Add the roasted carrots and beets. Cook for a few minutes until the carrots and beets are tender. Add the cooked quinoa and mix gently. Season to taste. Add 1 tsp of ginger. Mix well.
I loved the contrast of the carrots and beets in this stir fry. Beets are a great source of nutrients like folate, fiber and vitamin C. It's a good idea to add them to your rotation. I plan to make a soup with the beets that we got this week- stay tuned!
Enjoy this super easy and flavorful carrots and beets stir fry! Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
Thank you for reading this post!
Post a Comment