Beetroot Quinoa


Too much was said about quinoa. We were taught that they’re incredibly nutritious, wildly protein-rich with essential amino acids, very high in fiber and are loaded with anti-oxidants. Quinoa is the hip superfood of the day. But then again, they are the main meal of Bolivian farmers, which means make it become an overpriced super star meal that everyone must eat, turns the tables upside down in the other end of the world where the farmers cannot afford their own local seeds.


I think both are valid arguments. It’s okay to eat quinoa, but let’s not make a fuss out of it. I would still stick to local food.


However my first encounter with quinoa was such a delight, I cooked a large tray ended up eating almost all of them myself.


Some time ago Evie brought a package of quinoa over. She said I must try those since the seeds are miraculous; they delay aging, prevent cancer, cure some allergies and so on. She even texted me later on the recipe of spinach quinoa. Mouthwatering, but I forgot about it until I was home alone one day and my imagination was working heavily.


I discovered the package, and face the pale seeds. They needed coloring. And I was in an experimental mood.


Then I realized for days we haven’t had beetroot for breakfast. So I made quinoa on beetroot juice, which served both my eyes and my soul.


I boiled the beets. Instead of wasting the red water, I used it to prepare the seeds. Meanwhile the the beets we chopped and sent to oven. Then I mixed them with the seeds and the sauce. And served them with toasted walnuts and fresh coriander. Voila! Result was perfect.


The earthy taste of beets combined with crispy seeds sauced with fresh lemon and virgin olive oil, this was an amazing harmony. Such a taste cannot be this healthy.



  • One cup quinoa
  • 5 small beetroots
  • 1 lemon
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon molasses
  • 3 tablespoons virgin olive oil
  • salt, black pepper, red pepper flakes
  • toasted walnuts
  • coriander


Beetroot Quinoa Recipe

  1. Peel the beets. Boil until soft with enough water that covers them in the pot, with a teaspoon of salt. If you add some vinegar to boiling water, beets will remain redder.
  2. Separate 2,5 cups of boiling water. Add to the pot this red water and the quinoa and simmer until no water.
  3. Meanwhile chop the beets as apple slides. Put into 150 degrees warmed up oven on a baking sheet with salt and a bit of olive oil.
  4. In a separate bowl, whisk olive oil and lemon until it thickens a bit. Then add pomegranate, pomegranate molasses, freshly crashed black pepper and red pepper flakes.
  5. Take cooked quinoa to a large salad bowl. Add a teaspoon of salt and mix a bit to separate the seeds and vent it a bit. When it’s room temperature, mix it with the sauce then add the baked beets.
  6. Serve with toasted walnuts and chopped fresh coriander.


May 16, 2016



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