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 TBL Chopped Parsley
1 TBL Coconut Oil
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.