This is the last of a month’s worth of weeknight recipes featuring ancient grains, from Maria Speck’s “Ancient Grains for Modern Meals.” Quinoa (KEEN-wah) was cultivated at least 5,000 years ago. It is a “pseudograin,” which means that it is similar to a grain and has a similar nutritional profile; it’s actually part of the goosefoot family, which includes chard and lamb’s quarters.
As Speck notes at the top of her recipe, she never wears gloves to peel raw beets — but we recommend it.
Sumac is a dark red powder made from the crushed dried berries of a small Mediterranean tree. It gives a sharp, acidic kick to salads and roasted meats or fish. Its complex flavor contributes sweet and bitter notes. In some cases, lemon juice may be substituted. Sumac is available at Middle Eastern markets.
Serve with your favorite green vegetable, cooked or raw.
Ingredients
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