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Quinoa with Beetroot

Quinoa with Beetroot
© StockFood / Bauer Syndication
Home Food & Drinks Recipes Cooking Quinoa with Beetroot

Quinoa with Beetroot

Vegetarian

Cookbook author Salma Hage prepares an oriental style quinoa dish with orange, olives and beetroot.

Salma Hage

Preparation time: 50 minutes
 

Ingredients (4 servings)
150 g quinoa, rinsed
1 pinch(es) salt
150 g beetroot, raw, grated
300 ml water
1 bunch parsley, separate leaves from stems
70 g olives, pitted and halved
1 tablespoon(s) 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. 
© Phaidon

From the cookbook

The Mezze Cookbook
Author: Salma Hage
Price: €24.99 

Publisher: Phaidon

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