1 cup uncooked quinoa, rinsed
2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
2 cloves garlic, finely chopped
1/4 cup white wine
3 cups chicken stock, heated in saucepan
4 tablespoons fresh thyme
1/2 cup chèvre goat cheese
salt and pepper to taste
Preheat oven to 450F.
Peel, wash and dry beets.
Rub beets with 1 tablespoon olive oil.
Wrap beets in tinfoil, place on baking sheet and roast for 30 to 40 minutes or until tender.
Carefully remove from oven, slide off skins, chop into small cubes and set aside.
Place 1 tablespoon olive oil in sauté pan and heat to minimum.
Add onion and garlic and sauté until softened.
Add quinoa, sauté until coated with oil, onion and garlic, about 2 minutes.
Add white wine and stir until absorbed.
Add stock about 1/2 cup at a time, and stir until absorbed. Repeat as many times as necessary until quinoa is tender.
Stir in beets, thyme, salt, pepper and additional stock, if necessary.
Add goat cheese and butter, and let stand for 2 minutes.