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.

Ingredients

• 150 g quinoa, rinsed
• 1 pinch(es) salt
• 150 g beetroot, raw, grated
• 300 ml water
• 1 bunch(es) parsley, separate leaves from stems
• 70 g olives, pitted and halved
• 1 tablespoon olive oil
• 50 g walnuts
• 0.5 orange, zested
• Greek yoghurt
• green salad leaves

Steps

1. In a large frying pan over a medium heat, toast the quinoa for 20 minutes, stirring constantly so nothing burns.
2. When the water evaporates, the quinoa will puff up and take on an amber colour.
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. Add 300ml water and cook until the water evaporates and the quinoa is tender.
5. In a small pan toast the walnuts for 5 minutes. Allow to cool, then chop coarsely and set aside.
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.
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