Quinoa with Beetroot

Quinoa with Beetroot

© StockFood / Bauer Syndication

Quinoa with Beetroot

Quinoa with Beetroot

© StockFood / Bauer Syndication

Preparation time: 50 minutes
 

Ingredients (Serves 4)

150
g
quinoa, rinsed
1
pinch
salt
150
g
beetroot, raw, grated
300
ml
water
1
bunch
parsley, separate leaves from stems
70
g
olives, pitted and halved
1
tablespoon
olive oil
50
g
walnuts
1/2
orange, zested
Greek yoghurt
green salad leaves
  • In a large frying pan over a medium heat, toast the quinoa for 20 minutes, stirring constantly so nothing burns.
  • When the water evaporates, the quinoa will puff up and take on an amber colour. 
  • Then mix in the grated beetroot with a pinch of salt, cook for 2 to 3 minutes, then add chopped parsley stems, olives and olive oil.
  • Add 300ml water and cook until the water evaporates and the quinoa is tender.
  • In a small pan toast the walnuts for 5 minutes. Allow to cool, then chop coarsely and set aside.
  • When the quinoa is cooked, add the orange zest and arrange on a serving plate. Garnish with parsley leaves, walnuts and yoghurt and serve with green salad. 

From the cookbook

© Phaidon

The Mezze Cookbook
Author: Salma Hage
Price: €24.99 

Publisher: Phaidon


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