Vegetarian

Beet Quinoa Shepherd's Pie is for Dinner.

Beet Quinoa Shepherd's Pie takes 30 minutes to prepare.

Beet Quinoa Shepherd's Pie takes 40 minutes to cook.

Beet Quinoa Shepherd's Pie makes 9 servings.

The ingredients for Beet Quinoa Shepherd's Pie are:

2 large russet potatoes
4 medium red beets
1/2 cup (dry measure) quinoa
1/2 cup choped cauliflower
1/4 cup edamame
3/4 cup yellow onion
2 Tbs dry miso powder
1 tsp vegetable oil
2 cups water for cooking quinoa

Here is how you make Beet Quinoa Shepherd's Pie:

Makes 9 3/4-cup servingsChop veggies keeping beets separate. Boil water and steam beets until beginning to soften. Add other veggies and continue to steam until just tender.Drain and set aside. Using remaining liquid from steaming veggies, add miso powder and rinsed quinoa. Simmer in covered pot for about 20 minutes until quinoa is cooked tender (like rice).Place veggies in square baking pan and drizzle oil on top stirring gently. When coated, spoon quinoa on top, patting down smooth to make "crust" on top. Bake at 350 for 30-40 minutes checking about 1/2 way through to ensure top is not too dry. If quinoa begins to dry out, cover top with tin foil and complete baking. *You can add a dash of salt to the cooked veggies before topping with quinoa, but I found the miso powder to add enough saltiness.Number of Servings: 9Recipe submitted by SparkPeople user GRACELIA44.

The nutritional information for Beet Quinoa Shepherd's Pie is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 138.4

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 157.2 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 4.5 g
• Protein: 5.1 g

The dietary needs meet for Beet Quinoa Shepherd's Pie is Vegan