I’m kind of on a quinoa kick right now.  It’s quick, so healthy, and great cold as leftovers.  But my kids don’t like it. At all.  So I’ve been making them pasta instead.  They all gave it a good try though, and I’m satisfied that they aren’t fond of the texture.  They’ll come around…

Mint and Rosemary Quinoa with Roasted Beets  (adapted from Eat, Live, Run)

Beets get a bad rap.  Those weird magenta things on salad bars are technically beets, but they are nothing like roasted beets.  Roasted beets are hard to describe, but they are earthy and kind of sweet.  You should try them for yourself!  Just remember they will stain anything and everything, including your hands.

Roasted Beet and Goat Cheese Quinoa
3 large beets, peeled and chopped into bite-sized pieces
1 cup quinoa
2 cups water
4 heaping tablespoons goat cheese
1/4 cup toasted walnuts
salt and pepper to taste
fresh rosemary and fresh mint to taste (I used about 1 tablespoon chopped total)

Directions:
Preheat oven to 450 degrees. Scatter the chopped beets on a sheet pan and drizzle with olive oil.   Add salt and pepper to taste.  Roast for 25-30 minutes, until tender.

While the beets are roasting, prepare quinoa according to package directions, it takes about 12 minutes to cook.

When the quinoa is done, add the goat cheese, walnuts, and herbs, and stir until melty and creamy. Add the beets.  Add a little more goat cheese to the top before serving.