I’m eating this as I type up this post and oh my goodness it’s so yum.
2-3 medium Raw Beetroot, diced
50 grams Feta, diced
1/2 fresh Red Chilli
100 grams Quinoa, uncooked
1 Vegetable Stock Cube
Preheat the oven to 180 Degrees C.
Thoroughly rinse the quinoa and drain off any excess water.
Bring 300ml water to the boil in a pot and add your stock cube.
Once the stock cube has dissolved fully, add your quinoa and stir.
Once it starts to bubble, cover the pot and reduce the heat.
Allow to simmer for about 20 minutes or until most of the excess water has been absorbed.
While the quinoa is cooking away, spread the diced beetroot on an oven tray lined with greased parchment paper and pop it in the oven for 15-20 mins (remove when quinoa is ready).
After the 20 minutes, remove the quinoa from the heat and take off the lid.
Leave to stand for about 10 minutes and then fluff the grains with a fork.
Quickly slice the red chilli and remove any seeds.
Transfer the quinoa to a bowl and mix the beetroot, feta and chilli through.