Recipe - Saffron Poached Pears

MARINADE
6 tablespoon Extravirgin olive oil
2 tablespoon Fresh lemon juice
2 small Clov garlic; minced
One half teaspoon Coarse salt
One half teaspoon Ground cumin
One fourth teaspoon Red pepper flakes; up to 1/2

REMAINING INGREDIENTS
4 small Beets with greens attached;
up to 5
1 cup Uncooked quinoa
2 cup Vegetable broth
1/8 teaspoon Saffron threads
5 teaspoon Olive oil
2 ounce Thinly cut or sliced up shallots; (1/2
cup)
3 md Clove garlic; minced
1 One half tablespoon Fresh lemon juice
One fourth teaspoon Salt

6 SERVINGS DAIRYFREE

If you like fresh beets, this elegant summer salad is for you. The recipe
makes plenty of marinadeany extra can be jazzed up with a little more
fresh lemon juice and served as a dressing for green salads or cooked
vegetables.

Preheat oven to 400F. Marinade: In small howl, whisk together all
ingredients. Adjust seasoning to taste and set aside.

Wash beets and trim off greens, leaving about 1 inch attached. Reserve beet
greens. Wrap each beet individually in foil and bake until tender when
pierced with thin knife, 45 minutes to 1 hour. Set aside to cool. When
beets are cool enough to handle, peel and thinly slice. Place beets in
small bowl, add 2 to 3 tablespoons of marinade and toss gently.

Place quinoa in finemeshed sieve and rinse under cold water until foam
subsides. Transfer quinoa to small saucepan, add broth and saffron and
bring to a boil. Reduce heat to low, cover and simmer until broth is
absorbed, 13 to 15 minutes.

Meanwhile, in medium skillet, heat 3 teaspoons olive oil over mediumhigh
heat. Add shallots and cook until crisp, stirring often, about 3 minutes.
Drain on paper towels and set aside.

Transfer cooked quinoa mixture to medium bowl and toss with 3 to 4 more
tablespoons of marinade. (Remaining marinade can be covered and
refrigerated for up to 3 days.)

Remove and discard thick stems from beet greens; coarsely chop leaves. In
large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic
and cook, stirring often, 1 minute. Add beet greens and cook until wilted,
1 to 2 minutes. Stir in lemon juice and salt. Season with pepper.

To serve, divide cut or sliced up beets among serving plates and arrange them around
rim. Mound One fourth cup of quinoa mixture in center of beets. Top with beet
greens, garnish with fried shallots and serve.

PER SERVING: 137 CAL.; 12G PROT.; 9G TOTAL FAT (1G SAT. FAT); 13G CARB.; 0
CHOL.; 452MG SOD.; 1G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 37

Converted by MM_Buster v2.0l.