About this recipe:This is a short and sweet, simple recipe. It's foolproof. But don't let that fool you – it's delicious; tasty and satisfying. You have my word. I found the recipe for the beetroot on abakersdoesnt.com and was inspired to put it with some gorgeous quinoa.
600ml hot vegetable stock (I use gluten free bouillon powder)
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Method Prep:10min › Cook:30min › Ready in:40min
Wash and scrub your beetroot - no need to peel them. Put them in a baking tin and drizzle over the balsamic vinegar and honey/agave. Cover with tinfoil and pop in a hot oven for 30 minutes (220 C / Gas 7).
Meanwhile, start the quinoa. In a large pan, gently heat the onion and pepper in a little oil for around 10 minutes, until they soften. Stir through the garlic and add the hot stock. Add the quinoa to the pan, cover and simmer for 15 to 20 minutes.
When there is very little water left to be absorbed, put the spinach on top of the quinoa, cover the pan and allow it wilt for a few minutes.
When the spinach is wilted, stir it through the quinoa, and serve…
Take the beetroot out of the oven (it should be tender now) and serve with the quinoa – drizzle over any juices left from the beetroot pan!