I got my hands on a lot of beets at the market and was breaking my brain over how to use them to make a delicious and protein-rich post-workout meal. I didn’t want to make the typical roasted beets or raw beet salad. I was in the mood for some loaf experimenting. I chose quinoa for the protein because I thought it would be easy to shape into a loaf pan. Quinoa is one of the plant protein sources that has a complete range of amino acids. Perfect for muscle-growth! Here is what I came up with.
Beet Quinoa Loaf
3 medium beets, steamed and grated
1 sweet potato, grated
1 carrot, grated
¾ cup of quinoa
½ cup oatmeal, processed into rough meal
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
½ cup dried cranberries
1 tbsp maca powder (for extra energy boost)
1 scoop raw protein powder
1 ½ tbsp chia seeds soaked in ½ cup of water (to provide the stickiness)
¼ cup soy sauce
1 tbsp agave nectar
¼ tsp tarragon
½ tsp cinnamon
A pinch of cumin seeds
Pepper to taste
Preheat the over to 175 degrees Celsius. Line a loaf pan with parchment paper. Oil the parchment paper in some coconut oil.
- Mix the chia seeds with water. Set aside so the mixture can gel.
- Cook the quinoa.
- While the quinoa is cooking, steam the beats until the knife poked through meets only a little bit of resistance. The beets shouldn’t be completely cooked, but shouldn’t be undercooked either. Cool and grate the beets once they are cooked.
- Peel and grate the sweet potato and the carrot.
- Stir the vegetables and the oatmeal in a bowl. Add the spices and mix together.
- Add 2/3 of the vegetables, quinoa, seeds, berries, and the powders to a separate bowl. Mix very well before adding the liquids.
- Add the liquids and mix well.
- Transfer the mixture into the oiled loaf pan.
- Bake for 30-40 minutes. Let cool and enjoy.
The loaf came out better than I thought! It was dense enough that I could cut it and yet light enough that I didn’t feel lazy after eating it. It made a great protein- and mineral-packed dinner for us. Beets are rich in Potassium, Iron, and Magnesium (not to mention all the goodness from the seeds!)
I still had 1/3 of the vegetable mixture left over. I decided to indulge in some fried deliciousness.
Ingredients and directions:
- Heat some coconut oil in a frying pan.
- Grab a handful (about ¼ cup) of the vegetable mixture from above number 5 and form into a latkes-type patty.
- Fry on both sides. Enjoy.
The fritters were pretty much the best thing I had ever tasted made from beets. They were crispy on the outside and light on the inside. The coconut oil not only made my kitchen smell like a movie theater, but also added a touch of luxury to the fritters. I will be making these often from now on.
Of course, my Russian mother would not forgive me if I got beets at the market and didn’t make borscht. A vegan and healthy borscht recipe is coming up next.
I wish you love and light,