Quinoa is such a versatile food that I always keep a bag in my cupbaord. It is light but super filling because it is a whole-protein rather than really a grain, making it great for those working out. Once cooked it is delicious hot or cold and will keep for about 3days in the fridge. Bonus for those short on time for cooking/preparing dinners and lunches each day.
On it’s own it can be a bit bluh – but it is a really versatile base and it doesn’t take much to jazz it up. In this recipe I have re-used the stock or water, that I lightly boiled beetroot in, before then roasting the beetroot with some coconut oil and dried herbs in the oven. By re-using this beetroot water I am retaining any nutritional value that may otherwise have been lost and adding a fantastic purple vibrancy and sweetness to my quinoa!
Measure out your desired servings of quinoa and then add stock according to this rule: for every 1 cup of quinoa add 1 1/2 cups of stock.
Bring to the boil with a pinch of salt & pepper, then cover and allow to simmer until all the liquid is absorbed and the quinoa has cooked. You can tell it is cooked as the quinoa will have a visible white tail now sprouting from it. Once cooked, turn off the heat and leave covered for 5minutes then fluff with a fork.
Enjoy your quinoa dish by re-adding the roasted beetroot or any other veg that you so please! That’s the greatest joy with quinoa – it is massively versatile so don’t be afraid to experiment. Try the foods you like – eat what suits your taste! Goat’s cheese and squash go really well with the sweetness of the beetroot.
Above I have used tri-colour quinoa so the purple colour isn’t as vibrant as when using white quinoa but the sweet taste is still there & I added lightly boiled broad beans, pomegrante pearls, parsley and a drizzle of tahini.