Quinoa-Stuffed Beets
These stunning stuffed beets combine earthy roasted beets with protein-packed quinoa and aromatic herbs for a colorful, nutritious meal that's as beautiful as it is delicious. Perfect for impressing dinner guests or treating yourself to restaurant-quality fare at home.
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Servings: 4
Calories: 185kcal
Ingredients
- 4 medium beets peeled and hollowed
- 1 cup cooked quinoa
- 1 small leek diced
- 1 tbsp olive oil
- 1 tsp harissa optional
- 2 tsp salt divided
- Freshly ground pepper
- 1 cup vegetable broth or water
- 1 tsp lemon juice
- Fresh herbs parsley, cilantro, or mint
- Optional: yogurt or tahini for serving
Instructions
- Preheat oven to 350°F (175°C).
- Mix quinoa, leek, olive oil, harissa, salt, pepper, and herbs in a bowl.
- Stuff beets with quinoa mixture, leaving a little space for swelling.
- Place beets snugly in a baking dish; add broth and lemon juice around beets to keep moist.
- Cover with foil and bake 30 minutes, spoon reserved liquid over stuffing, then bake 15-20 minutes until quinoa is tender and beets are soft.
- Serve warm or room temperature with yogurt or tahini.
Notes
Make sure beets fit snugly in the baking dish to prevent tipping; add a peeled onion if needed for stability
Don't overstuff the beets as quinoa will expand during cooking
Can be made ahead and stored in refrigerator for up to 3 days; reheat gently or serve cold
Substitute leek with diced onion or shallots if unavailable
For vegan version, skip yogurt and serve with tahini or cashew cream
Raw beets can be pre-roasted for 20 minutes before stuffing to reduce cooking time
Try different herb combinations like dill and parsley or mint and cilantro for variety
Nutrition
Calories: 185kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 920mg | Potassium: 580mg | Fiber: 6g | Sugar: 9g