Fall Vegetable and Quinoa Hash

Photo by Kristie C.
Adapted from wholeliving.com

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Adapted from wholeliving.com

Ingredients

  • 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 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

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