Quinoa is light, tasty and easy to digest – not sticky or heavy like most other grains – and has a delicious flavour. Learn to whip up this tasty vegetarian meal loaded with protein.
- 115g quinoa
- 2 tbps olive oil
- 3 small shallots, finely sliced
- 2 tbps balsamic vinegar
- 2 small raw beetroots, finely grated (approx. 200g)
- 2 tbps freshly squeezed lemon juice
- 1 handful of flat-leaf parsley and mint, coarsely chopped
- Salt and freshly ground pepper
Place the quinoa in a sieve and rinse thoroughly under cold water. Then place into a saucepan with 300ml of water and bring to a boil. Cover and leave to cook slowly for 15 to 20 minutes. Remove from the heat and leave to stand, still covered for approximately 5 minutes.
Meanwhile, warm the olive oil in a roomy saucepan, add the shallots, stir to coat with the oil, cover and leave to cook gently for 10 minutes or until very tender. Stir the balsamic vinegar into the shallots. Let it bubble slightly, remove from heat and add the quinoa, beetroots, lemon juice, parsley, mint, and salt and freshly ground black pepper to taste. Scatter a little more parsley and mint onto the dish, and serve.
YOU MAKE: 4 servings
PER SERVING: 310 calories, 34g carbohydrates, 22g protein, 8g fat, 2g fibre, 90mg sodium