Flick of the Whisk: Quinoa Beets & Portobello medley

Unfortunately I have been on hiatus due to Spring Break and other distractions, and I have neglected my postings. During the break I thought a lot about Carol Adam's book The Sexual Politics of Meat, and her other book The Pornography of Meat. I have decided (for the time being) to try a vegetarian diet.....well, more pescetarian. I know I know!! Coming from the girl who cooked steak two weeks ago with no problem! This will not be easy by any means! The smell from Addison's pepperoni pizza alone made my mouth water.. But this is only because I am accustomed to an omnivore's diet. The more I read about the meat industry (mass produced) or (organic/grass-fed), the more I have found my personal feminism sympathizing with the idea of speciesism. This transition from meat eating to vegetarian eating will take discipline .. and at some level it's difficult to know where to draw the line. With vegetables and fruits, I'm still concerned with the working conditions of the laborers picking our produce in the fields, and that there are no pesticides or harmful chemicals etc. So SOMETHING's gotta give! Is there a way to be a perfect consumer activist?! Well, I'm trying!!

At any rate, I had a lovely time at the grocery store buying beautiful fuchsia beets to prepare for last nights meal. I sauteed the greens from the beet plant with garlic and onions. I made a delicious quinoa mixed with edamame, garbonzo beans, sweet onions, and feta, and then cooked portobello mushroom strips to go along with everything.

How to cook Beets:

-Wash the beets and trim the ends off before cooking
-Slice the beats into 4 quaters and place into a baking pan
-Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. Slip off the skins under running water and slice or dice.

Beet Greens:

-Trim the greens from the stems off of the beet
-Wash in a salad spinner
-Add olive oil to a sauce pan and sautee for 5-10 minutes (with garlic and sweet onions)

Portobello Mushrooms:

-Cut one large portobello into strips
-Add olive oil to a pan
-Sautee for 5-10 minuts

Quinoa:

-Place 1 cup of quinoa and 2 cups of vegetable stock into a saucepan
-Bring to a boil
-Reduce to simmer, cover and cook until all the stock is absorbed (10-15 minutes)
-When it is done, the grain will appear soft, and the "germ ring" will be visible along the outside edge of the grain
-Add garbonzo beans, edamame, and sweet onions to a saucepan and cook for 5 minutes
-Mix into the quinoa
-Garnish with feta cheese