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