I love raw grated beetroot and one day I served ate it with some hot cooked quinoa. They mixed together on my plate and that was enough to set me off... Several versions later, this one with the sweetness of the onion is everyone's favourite, though for a simpler version you could leave this out and serve it as it is or maybe with a few raisins stirred in.
Ingredients
serves 4
125g/4oz quinoa
2 tablespoons olive oil
2 large red onions, finely sliced
2 tablespoons balsamic vinegar
2 tablespoons freshly-squeezed lemon juice
2 small raw beetroots, peeled and grated (about 200g/7oz)
handful flat-leaf parsley coarsely chopped
salt and freshly ground black pepper
Method
Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml/1/2 pint water and bring to the boil. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded, for 5 minutes.
Meanwhile warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat and add the quinoa, lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.
Reproduced by kind permission of Rose Elliott from her book Fast, Fresh and Fabulous published by Â鶹ԼÅÄ Books
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