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Bitter-sweet Beetroot with Sexy Spinach Quinoa…

This is a short & sweet, simple recipe. It’s fool proof.  But don’t let that fool you – it’s delicious; tasty and satisfying.  You have my word.

I was inspired when I found this recipe for the beetroot: a baker’s doesn’t original recipe so using 4 medium sized fresh beetroots, I sliced them, drizzled over some balsamic vinegar and honey (just switch this to some agave nectar to make this dish vegan), covered with tinfoil and popped them in a hot oven for 30 minutes, at around 220 degrees.

While they were in the oven, I got onto making the quinoa.  Quinoa is up there as one of my favourite grains, and it’s something that I had never even tried before I went gluten free.  Now, I don’t know how I lived without it – there are so many things you can do with it, and it always tastes amazing. Below is how I made it tonight…

Ingredients:

1 medium onion, finely chopped

1 bell pepper (of any colour – I used orange), finely chopped

1 clove of garlic (a nice fat one, minced or finely chopped)

75g fresh spinach

250g quinoa (dry weight)

600ml hot vegetable stock (I use GF bouillon powder)

Method:

  • In a large pan, gently heat the onion and pepper in a little oil for around 10 minutes, until they soften
  • Stir through the garlic and add the hot stock
  • Add the quinoa to the pan, cover and simmer for 15-20 minutes
  • When there is very little water left to be absorbed, put the spinach on top of the quinoa, cover the pan and allow it wilt for a few minutes.
  • When the spinach is wilted, stir it through the quinoa, and serve…
  • Take the beetroot out of the oven (it should be tender now) and serve with the quinoa – drizzle over any juices left from the beetroot pan!

That’s it. As easy as that.  It’s a perfect mid-week dish when you’re tired from work and need feeding quick.  I got 3 servings out of the above quantities, so it fed me and B tonight, and there’s leftovers for B’s lunch tomorrow. Happy days :)

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About intoleranceisbliss

Finding out I was intolerant to gluten hit me hard. I love bread, I love beer, and I've never had much time to cook. Discovering I was lactose intolerant floored me. Goodbye cheese, and goodbye convenience. More than 12 months since my discovery, I can actually say it changed my life for the better - being intolerant to stuff isn't the end of the world. I promise :)

2 responses »

  1. I love beets so much! You are making me crave quinoa and beets lol!

    Reply

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