Quinoa topped with beetroot pesto

Print Friendly, PDF & Email

Ingredients

  • 3 beetroots (peeled, boiled and chopped)
  • 1 clove garlic
  • 1 tin chickpeas
  • touch of olive oil if necessary
  • salt and pepper to taste
  • juice form half a lemon
  • 1/2 cup uncooked quinoa + 1 cup water

Method

1.Blend all the ingredients besides the quinoa

2.  Bring the quinoa to the boil and then reduce to a simmer for about 20 minutes or until there is no more water left.

3.  Add a pinch of salt for a bit more flavour. You can also add cumin, coriander and a tiny dash of cayenne pepper if you want a bit more spice.

4.  Top the quinoa with the pesto and serve with a sprig of coriander, crunchy salad and a grilled cauliflower