Note: in addition to the preparation time listed above, you will also need to set aside 30 minutes for cooling.
Ingredients
2 x 450g cans whole baby beetroot
1½ cups vegetable stock
1 cup white quinoa
1 Tbsp red wine vinegar
¼ cup flat-leaf parsley leaves, finely chopped
Sea-salt flakes and freshly ground black pepper, to season
3 Tbsp extra virgin olive oil
50g baby beetroot leaves
50g baby spinach leaves
Finely grated zest of ½ lemon
¼ cup pistachios, roughly chopped
100g Danish feta, finely diced
½ small red onion, thinly sliced
Method
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Drain whole beetroot over a large jug, reserving liquid. Slice large beets into quarters and transfer to a large bowl. Add remaining small beets. Cover with plastic wrap and refrigerate.
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Meanwhile, to cook quinoa, measure 1 cup reserved beetroot liquid and add to a medium saucepan. Discard remaining liquid. Add stock and quinoa to same pan. Bring to the boil over high heat.
Reduce heat to medium and cover with a lid. Simmer for 20 minutes, leaving lid in place. Remove pan from heat and set aside (with the lid on) for 10 minutes.
Remove lid and fluff quinoa with a fork. Stir in vinegar and parsley and season. Spread quinoa onto a large oven tray and set aside for 20 minutes to cool.
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Remove beetroot from fridge and add oil, beetroot leaves, spinach, zest and half the pistachios. Toss well.
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Arrange cooled quinoa on a serving platter. Top with beetroot mixture, feta, red onion and remaining pistachios.