stewed beets with almonds and quinoa
Serves: 4 • Preparation time: 20 minutes
200 grams Quinoa White Seeds
5 tablespoons olive oil
2 red onions, cut into segments
4 cloves garlic, crushed
500 grams (small) beets, halved
100 grams white almonds
2 tablespoons balsamic vinegar
1 small yellow courgette
Seeds from ½ pomegranate (or tray)
40 grams watercress
½ lemon, squeezed
2 tablespoons finely chopped basil
Extra equipment: spiraliser
How to cook
Heat 3 tablespoons of oil in a sauté pan, and add the onions and garlic. Stir-fry for a few minutes, without browning. Add the beets, almonds, vinegar and a few tablespoons of water. Place a lid on the pan and simmer the beets until tender, about 25 minutes.
Meanwhile, boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid.
Use the spiraliser to make courgette spaghetti. Combine the courgette, pomegranate seeds, rocket, lemon juice and 2 tablespoons of oil in a bowl. Add salt and pepper to taste.
Divide the Quinoa between 4 plates, arrange the courgette salad on top and the beets alongside. Sprinkle with basil.
Variation: preheat the oven to 200 °C. Mix the beets, onions, garlic, vinegar and oil in an oven dish and sprinkle with salt and pepper. Add a few tablespoons of water. Cover the dish and place in the middle of the oven. Roast the beets until tender, about 40 minutes, and serve with the cooked Quinoa and courgette salad. Serve with the roasted almonds.
Vegetable suggestion: serve with fried sweet potato
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