I love to experiment in the kitchen. And this isn’t the first time I’m experimenting with quinoa, I made quinoa risotto and popped quinoa before. This time I made pink quinoa!
This dish is a feast for the eye and the body! You might already know that Quinoa is high in fiber and protein, making it a really healthy grain to add to your dinner. But you might have never had your quinoa in this attractive color! Nothing artificial is needed to turn your quinoa pink, just some red beets will do the trick. Served with shallots and almonds to add more flavor, this dish will satisfy in every way.
This dish is gluten free, vegetarian and vegan.
250 grams quinoa
3 big cooked red beets (or 4 small)
1 tbs olive oil
2 tbs soy yogurt
1 tbs red wine vinegar
2 tbs almonds (crushed)
Preheat the oven to 180C/350F. Cube 1 big red beet and put in a bowl, cut the other red beets in wedges and put them in an oven tray. Cut the shallots in wedges as well and add them to the oven tray. Sprinkle with the olive oil and roast them in the oven for 40 minutes.
Meanwhile prepare the quinoa as stated on the package. Mix the yogurt and red wine vinegar and add to the cubed red beet. Spoon this mixture through the quinoa. Put a handful of rocket on each plate and cover with the quinoa. Divide the roasted red beets and shallots over the 4 plates and sprinkle each dish with a quarter of the almonds.