Preparation time: 50 minutes
Ingredients (Serves 4)
- 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
The Mezze Cookbook
Author: Salma Hage
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