BEETS GREENS AND LEEKS with Red and White Quinoa

2 teaspoons Bragg’s liquid aminos
3 cups water
1 cup white quinoa
1 bunch of leafy beet greens
2 medium leeks
1 tablespoon coconut oil
¼ teaspoon Celtic Sea salt
½ cup red quinoa

In medium sauce pan, bring water and quinoa to a boil, lower heat to a simmer, cover and cook for 15-17 minutes; set aside.

Cut leeks across the diameter into circles. Don’t use the end tips of the green stem if they look too rough. Place cut leeks into a bowl of water and push the centers of the circles so as to separate them allowing the sand to fall to the bottom of the bowl. When all the leeks appear clean, scoop out, place into a strainer and shake away excess water. Heat oil in skillet and sauté leeks on medium heat for about seven minutes. Add in sea salt. Wash and dry the beet greens and chop into bite-size pieces. Add to the leeks and sauté for another three to four minutes. Add in liquid aminos.

Serve sautéd beet greens and leeks over cooked quinoa.

Yield: six, one cup servings

WEIGHT LOSS COACHING

If you were my Weight Loss Coaching Client, the above link is an example of a recipe video I may use with you. And because it is accessible online, I can work with you from anywhere!

I suggested this recipe to my Weight Loss Coaching Clients because it has all the components of sweet, savory, bitter, salty, and comfort food. Plus it is easy to make, and you can always get more or free beet greens from your produce guy!

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