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Quinoa with balsamic roasted beetroot

This vegan and gluten-free quinoa with balsamic roasted beetroot is super healthy and hearty too. You can serve it as vegan main dish or a side dish (goes particularly well with steak and poultry).
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup Quinoa
  • 4 smallish beetroots or 2 large
  • 1 red onion
  • 1 red or yellow bell pepper
  • 1 tsp dried marjoram or oregano
  • 1 clove of garlic minced
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • Salt an pepper
  • 2 Tbsp chopped parsley or basil leaves

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the beets and red onion into thin wedges, the bell pepper into slices. Arrange them in a baking dish, then add the oil, herbs, balsamic vinegar and garlic. Season with salt and pepper then toss well.
  3. Cover the dish with foil and bake for 30-45 minutes, or until the beets are tender.
  4. Meanwhile, rinse the quinoa thoroughly, then cook according to the packet instructions. Keep warm in the pan.
  5. When the veggies are done, remove the skins of the beets (if not organic), then add the quinoa to the pan and mix well, particularly with the cooking jus. Add more oil and balsamic if it’s not moist enough.
  6. Serve with the chopped parsley/basil leaves.