One-pan Beetroot & Quinoa Supper
Pastry Free
Serves 2
Vegan Option
Veggie
If you’ve never cooked quinoa, perhaps we can persuade you to give it a try. The secret is
to toast it in the pan before adding your stock, which lends a wonderful nutty flavour to the finished dish. Beetroot and orange might seem unlikely friends, but the combination of earthiness and fruitiness, together with the crunchy walnuts and salty olives, works a treat.
Serves:
2Ingredients
150g quinoa, rinsed under cold water and drained
1 tablespoon olive oil
150g raw beetroot, peeled and finely grated
1 small bunch of mint, stalks and leaves separated, stalks finely chopped and leaves reserved for scattering over
the quinoa75g mixed olives, pitted and roughly chopped
500ml vegetable stock
50g walnuts, toasted and roughly chopped
Grated zest of ½ unwaxed orange
Lemon wedges and Greek yogurt to serve
Method
- 1
Heat a large frying pan over a medium–low heat, add the rinsed quinoa while it is still wet and toast for about 10 minutes, stirring regularly. At first, the pan will release a lot of steam as the quinoa dries out but continue past this stage until the quinoa grains start popping and smelling nutty. They will also look as though they’ve puffed up somewhat. It’s important to keep a check on the pan and to stir the quinoa regularly to ensure that it toasts evenly and doesn’t burn.
- 2
Add the olive oil, beetroot and mint stalks to the pan and cook, stirring, for 3–4 minutes to remove some of the raw earthiness of the beetroot.
- 3
Stir in the olives and vegetable stock, bring to the boil and continue boiling, uncovered, for 12–15 minutes until all the liquid has been absorbed.
- 4
Remove the pan from the heat and leave the quinoa to rest for 5 minutes. Divide between warmed bowls and scatter over the reserved mint leaves, walnuts and orange zest. Serve the quinoa with lemon wedges alongside for squeezing over and a dollop of Greek yogurt.
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