Donut Army

The color in this picture is a little other-worldly, largely because I was using my cell phone to grab a picture quickly. But also because cooked beets are pretty ethereal in a grain salad like this.  This is one of those dishes that you can eat and literally feel stronger while having dinner. I like the texture of wheat berry - how it is firm and squeaky as you eat it. But, not everyone might feel the same way, preferring food with a little more give. Up to you. The original recipe called for serving this salad with a horseradish and yogurt dip. I completely found the dip unnecessary and am not including it here. Link to the original recipe is below, if you would like to try it for yourself. (The original recipe also called for rye berry, which I did not have. In this case, the grain is really pretty interchangeable.) Wheat Berry and Beet Salad inspired by a recipe in Food and Wine 1 1/2 lbs beets, scrubbed, greens trimmed, beets chopped 5 T olive oil 1 c wheat berries 2

I was recently served a version of this dish at a wonderful restaurant in Tampa, Florida. It had never occurred to me to serve quinoa with eggs, and make a breakfast scramble heartier. I have tried to recreate what they served, using a recipe I found online at Veggie Belly as a base.  I play with the proportions of this breakfast, based on whatever I have in the house, and, whatever might need to be used up quickly.  Kale can be replaced by any cook-able leafy green (spinach, chard, greens). And, I often double the greens and quinoa proportions, based on what I have on hand. Sometimes, this might mean I have to throw and extra egg or two into the already-cooking mess, in order to keep the proportions moderately right. A particularly easy breakfast to assemble (you can do all of the prep the night before), this actually makes enough for multiple servings. You can easily put leftovers in the fridge and pull out portions throughout the rest of the week, microwave them, and have a