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Un-Granola

Guide for sophisticated vegetarian dining

Tag Archives: beets

I cook quinoa pretty often. Both a grain and a protein, quinoa is an easy choice for the unambitious vegetarian cook.

The folks at Andina in Portland start with quinoa, and end up with this:

Behold: quinoa salad. It’s a terrine of sorts with black and white quinoa and vegetables. The fattiness of the cotija cheese, olives, and avocado play off the chewiness of the quinoa. I would love to make this at home, but this dish takes real effort.

Quinoa comes from the Andes, so it makes sense that Andina serves such a cool dish with it in their bright, bustling space overlooking the Pearl District. Andina has a vegetarian menu and can accommodate vegans, though cheese is in many dishes.

Besides the quinoa, and a plate of perfectly grilled asparagus, I had a dish of roasted beets:


I’ve never had beets and mushrooms together before. With the  slightly spicy aji green sauce (and sesame oil), the combination was really good. The pickled vegetables brought some  acidity and brightness to the plate.

Most dishes come in small, medium, and large. It would be fun to sample a bunch of vegetarian dishes with a group of friends. (Your carnivorous friends, especially the fish-eating ones, will love this place too.)

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