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…
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)
- 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 :)