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.
- 150 gquinoa, rinsed
- 1 pinch(es)salt
- 150 gbeetroot, raw, grated
- 300 mlwater
- 1 bunch(es)parsley, separate leaves from stems
- 70 golives, pitted and halved
- 1 tablespoonolive oil
- 50 gwalnuts
- ½orange, zested
- Greek yoghurt
- green salad leaves
Step 1In a large frying pan over a medium heat, toast the quinoa for 20 minutes, stirring constantly so nothing burns.
Step 2When the water evaporates, the quinoa will puff up and take on an amber colour.
Step 3Then 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.
Step 4Add 300ml water and cook until the water evaporates and the quinoa is tender.
Step 5In a small pan toast the walnuts for 5 minutes. Allow to cool, then chop coarsely and set aside.
Step 6When 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.
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