Recipe Tip: Quinoa with Beetroot

Recipe Tip: Quinoa with Beetroot

Top Recipe for 4 Persons by Salma Hage. All ingredients and tips for getting it right. Cookbook author Salma Hage prepares an oriental style quinoa dish with orange, olives and beetroot.



    1. Step 1

      In a large frying pan over a medium heat, toast the quinoa for 20 minutes, stirring constantly so nothing burns.
    2. Step 2

      When the water evaporates, the quinoa will puff up and take on an amber colour.
    3. Step 3

      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.
    4. Step 4

      Add 300ml water and cook until the water evaporates and the quinoa is tender.
    5. Step 5

      In a small pan toast the walnuts for 5 minutes. Allow to cool, then chop coarsely and set aside.
    6. Step 6

      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.
    7. Step 7

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    8. Step 8

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    9. Step 9

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    10. Step 10

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