Quinoa (pronounced Keen-Wa)

Ok... I've been obsessed with eating this whole grain that is high in protein.  Here's one of my favorite recipes.  I usually never follow directions of recipes, so the first time I cooked this, I used orange beets, didn't use leeks (cuz I couldn't find it) and I added butternut squash (yum!).  Second time around, I used the red beets (personally I like the orange beets better) and added garlic to the recipe and this time I found leeks.


Quinoa Hash Recipe 
From Whole Living

Ingredients

Serves 4

• 1 large sweet potato, cut into 1/2-inch cubes
• 2 1/2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
• 1 tablespoon white-wine vinegar
• 4 large eggs
• 1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
• 1 cup cooked quinoa (from 1/4 cup dry)
• 3/4 teaspoon chopped fresh thyme

Directions

1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
2. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
3. Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 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. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Here's a picture of when I cooked the dish w/ red beets