Beetroot Quinoa Bowl

by - October 08, 2017

This beetroot bowl was inspired by all the amazing root vegetables that are in season during fall, but it was also inspired by and adapted from this recipe. It just sounded so good that I had to make my own version of it!

Ingredients (serves 2)
150g white quinoa, washed well
2 large beetroots, peeled
2 teaspoons cumin seeds
2 tablespoons tahini
  • 100ml white wine vinegar
100ml extra-virgin olive oil
3-4 cloves of garlic (not peeled)
2 sprigs fresh mint
1 big handful pomegranate seeds
1 handful smoked almonds, chopped

Preheat your oven to 180°C. Place the beetroots on two sheets of foil, wrap tightly and place on a baking tray. Roast for 45 minutes or until cooked (stick a fork through to see if the center is soft). 
Wrap the garlic cloves in foil and roast alongside the beetroots for 35 minutes or until fragrant and soft. Add in the almonds in a separate dish and cook for the last ten minutes.

Add the quinoa to a pot with the cumin seeds and a small drizzle of olive oil. turn on the stove and mix together. Then add in cold water (2 parts water to one part quinoa) and bring to a boil. Turn the stove off and cover the pot with a paper towel and the lid. Leave for 10-15 minutes.

Combine the tahini, vinegar and 100ml of olive oil in a small cup or blender cup. Add the roasted garlic into the jug (without the skin) and blitz with a stick blender, adding between 60 and 100ml of water until you have a smooth and creamy dressing. 

Slice the roasted beetroot into wedges, approximately 8 slices per beet. Assemble all your ingredients in two bowls and enjoy!

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