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Healthy Eating: Fall Vegetable and Quinoa Hash Recipe

September 28, 2016 | Chef Darrin Torrey

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Quinoa_rs.jpgAre you trying to find side dishes for a nice, healthy fall meal? This Fall Vegetable and Quinoa Hash is a great option for a side dish that is low in fat and calories. It also uses sweet potatoes, beets and leeks for a flavorful combination.

Fall Vegetable and Quinoa Hash

Yield: 8-1/2 cup servings

  • 1 Fresh Jumbo Sweet Potato, cut into ½” cubes
  • 2 ½ teaspoon Extra Virgin Olive Oil, divided
  • ½ teaspoon Salt, divided
  • ¼ teaspoon Pepper
  • 1 ½ cups Canned or Fresh Beets, diced
  • 1 tablespoon White Vinegar
  • 1 ½ cups Fresh Leek Bunches, white and pale-green parts only, halved lengthwise, cut ¼” thick and rinsed well
  • ¼ cup White Quinoa, pre-washed
  • ¾ teaspoon Fresh Thyme

Directions:

Pre-heat oven to 400°F. Toss sweet potato with ½ teaspoon oil and ¼ teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Roast; stirring halfway through until tender, 35 to 40 minutes. Saute leeks, beets, vinegar and thyme. Heat 1-1/2 teaspoons oil in a large non-stick skillet over medium heat. Add leek, ¼ teaspoon salt and ¼ teaspoon pepper, cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes.

Per Serving:

  • Calories: 69
  • Fat: 2 g
  • Carbohydrates: 13 g
  • Protein: 2 g
  • Sodium: 30 mg
  • Fiber 2 g

Whip up this flavorful combination for dinner this week!

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