Rollin' With the Beet

*Please use organic ingredients whenever possible*

INGREDIENTS

Filling

1 cup Quinoa(You can use rice if you don't have quinoa)

3/4 cup uncooked chopped calabaza or zucchini

3/4 cup raw chopped tomatoes

3/4 cup chopped mushrooms 

1 garlic

1/4 cup of raw pumpkin seeds

7-8 beet leaves

Sauce

6-7 tomatillos or green tomatoes

1/2 cup sliced onions

3-4 serranos(depending on how spicy you want it)

1/2 cup cilantro

1/4 cup raw pumpkin seeds

salt to taste

 

DIRECTIONS

 

Quinoa

1.Add Quinoa to 2 1/2 cups of boiling water. Cover with a lid and allow to boil for 5 minutes and turn to low.

 

2.After Quinoa has been cooking for about 10 minutes add the calabaza, tomatoes, mushrooms and continue cooking for another 10-15 minutes until everything is cooked.

 

Rolls

3.Place beet leaves in a bowl with water warm or in a skillet on the stove on low for about 5-7 minutes to soften the leaves

 

4.Once leaves are soft lay them flat with the tip of leave towards you

 

5.Put a small spoonfulof the quinoa mixture and sprinkle a few pumkin seeds as well.

 

6.Fold the left and right sides of the beet leaf in and begin to roll up the leaf with filling on the inside.

 

Sauce

7.Combine tomatillos, serranos, and garlic in a pan with 1 1/2 cups of water. 

 

8.Boil until tomatillos and serranos change to a darker color more or less 15 minutes.

 

9.Once cooked put in blender with the water that you cooked them in. Add salt and blend.

 

10.In the same pan add a touch of oil and the sliced onions. Saute for a few minutes until a slightly golden color.

 

11.Add blended sauce to the onions and add the cilantro.

Allow to come to a boil and turn off.

Pour on top of beet leaf rollls and sprinkle a few more pumpkin seeds

 

 

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