Quinoa with Beetroot & Feta.
Triple Quinoa is a mixture of white, red and black seeds that fluff up when cooked. This salad can be served hot or cold and would be perfect with some chicken or lamb for a substantial meal. I cook the quinoa with some halved garlic cloves for flavour and never one to throw things away these get added to the salad too as a lurking surprise for the lucky recipient.
Quinoa with Beetroot & Feta.
You will need:
150g quinoa
500ml chicken stock
2 fat cloves garlic
Fistful pinenuts
1 lemon (juice of)
Rocket leaves
Block of feta
Cooked beetroot (i usually buy this vacuum packed)
Method:
Rinse the quinoa under cold water in a sieve and then place in a saucepan with 500ml chicken stock and two fat garlic cloves peeled and cut in half. Bring to the boil then reduce to a simmer for 20 mins. Keep an eye on the liquid level and top up as needed.
Once cooked drain off excess liquid and set aside.
Dry fry the pinenuts until golden brown.
Cube or crumble the feta and cut beetroot into bitesize cubes.
Place the quinoa into a serving bowl and stir through the juice of a lemon then roughly chopped rocket leaves followed by the cubed beetroot and feta. Scatter the toasted pinenuts on top and serve.
Enjoy!
’til next time, Sheila.
