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Quinoa With Roasted Beets and Pomegranate

beets with quinoa

The dish is made with slivered almonds, beets, black quinoa and pomegranate seeds. The quinoa is topped with a sour, spicy sauce. I created this dish to for the parsha Bo, The Israelites journey from confinement in Egypt can inspire each of us to be lights of righteousness in the face of suffering and affliction today.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • ½ cup pomegranate seeds
  • 1 tbsp slivered toasted almonds
  • 3 medium sized red beets, sliced
  • 1 cup black quinoa
  • ¼ cup olive oil
  • 1 tsp schug
  • ½ tbsp pomegranate molasses
  • Salt and pepper to taste


Pre-heat oven to broil. Scrub beets and wrap in tinfoil. Place on tray and put in oven to roast, approximately 45 minutes (ready when a knife can easily be inserted). Remove from oven and let cool. When cool to touch, remove skins, trim ends and slice into rounds.

Mix 1-cup quinoa with 2 cups water in a pot with lid on stove. Bring to a boil and then let simmer for approximately 15 minutes until all liquid is absorbed. Fluff with fork once cooking is complete.

Remove seeds from the pomegranate.

Mix all liquid ingredients together and add salt and pepper to taste (it should be a slightly spicy and sour sauce).

Use a long, narrow serving dish and place slivered almonds in bottom. Line the sides with sliced beets and then place quinoa in the middle, on top of almonds. Leave space at end of dish for pomegranate seeds. Drizzle sauce on quinoa. Place pomegranate seeds at end of dish.

Photo Credit: Eli Ungar-Sargon