Roasted Beetroot Quinoa - The perfect combination of sweet, salty, creamy and bitter.
This recipe began as the Beetroot Quinoa from the beautiful cookbook,
A Whole New Way To Eat by Vladia Cobrdova.
The colour just blew me away.
And then I had an egg dish at The Machine Laundry Cafe that has sweet beetroot, feta and rocket and I knew that I had to try combining the two dishes.Now. You might be tempted
to take a shortcut and buy the pre-roasted beetroot from the supermarket. Don't.
They don't have the same texture or flavour as the ones that you do at home.
This dish is delicious as a main or perfect as a side dish. Take it to your next gathering.
Enjoy!
Ingredients
Serves 4
500 grams of whole beetroot
drizzle of olive oil
1 cup of uncooked quinoa
2 cups of chicken stock or water
100 grams of feta
50 grams of rocket
Method
Pre-heat oven to 200 degrees C.
Scrub the beetroot well and place on a foil lined baking tray.
Drizzle with olive oil and cover with another sheet of foil.
Bake for one hour and then sit aside to cool.
Once cool, place roasted beetroot in a blender and blitz until smooth.
(This can be done well in advance)
Rinse the uncooked quinoa well under cold running water.
Place in a saucepan with 2 cups of chicken stock or water.
Cover and bring to the boil, then reduce to a simmer.
Simmer for 15 minutes with the lid on.
Remove from the heat and sit aside, still covered, for a further 10 minutes.
Fluff gently with a fork.
Stir rocket through the warm quinoa so that it wilts.
Mix the beetroot puree through and then gently fold the crumbled feta through to finish.
Garnish with cracked pepper and/or fresh thyme.
