Updated: Apr 25, 2021
Serves One (all my recipes are made for the single person, just double or two etc)
1 cooked beetroot chopped
1/3 chopped up leek
1/2 cup quinoa (rinsed)
1.5 cups of vegetable stock
1 tbs chopped parsley
1 tbs coconut oil (or oil of choice)
Goats cheese to dollop
Melt the coconut oil and add the leeks. Cook them gently until they are soft but don't burn them. Add the quinoa and mix together, then slowly add 1/4 of the stock. Once that is absorbed add another 3/4 of stock and reserve the rest if you need to add more if the quinoa soaks it up too quickly. Once the mixture is soft (about 15 minutes) add the beetroot and gently mix it in, stirring until the quinoa takes on the colour of the beets.
Turn off heat and add parsley. Serve immediately and garnish with a little goats cheese. Enjoy.
Quinoa (KEEN-wah) is a popular grain classed as a 'superfood'. The food is nutritious and gluten-free and used in various dishes such as salads, fried rice (without the rice), risotto and even shakes.
This superfood is high in protein and fibre, so a great choice for health.
Beetroot is highly nutritious and low in fat and calories. It is also known to assist in lowering blood pressure. Beets are a root vegetable, and I have always loved them for their anti-inflammatory properties. Suffering from Crohn's Disease, I try to keep on an anti-inflammatory diet as much as possible.
Beetroot is a root vegetable and comes in different colours, shapes and size. The leaves are also edible and are a great addition to a salad. These highly nutritious vegetables are easy to grow by seed* or seedlings, and you don't need a huge space to plant.
Warmer climates are more suited to beetroots, and they need at least 4 hours of full sun. Beetroots prefer to be at the base of larger plants such as tomatoes. Beets are versatile, and pots also make a good bed for them, but they mus