Quinoa, beetroot and almond pilaf

Quinoa, beetroot and almond pilaf

What's for Dinner?
40 mins
Cooking time
40 mins
Gorta Yuuki

Quinoa is an amino-rich protein seed that has a light fluffy texture when cooked, with a slight nutty taste and makes a great alternative to rice or couscous. to cook it you treat it much like rice, following the absorption method


Quantity Ingredient
3 beetroots
oil, for cooking
1 red onion, diced
1 carrot, diced
40g blanched almonds
200g quinoa
375ml vegetable stock
salt and freshly ground black pepper
1 tablespoon pomegranate molasses
3 tablespoons orange juice
2 tablespoons chopped coriander leaves
1 tablespoon chopped mint


  1. Place the beetroots in a saucepan, cover with water and bring to the boil. Reduce the heat, cover the pan and cook for 30–40 minutes, depending on their size, until tender. Drain and allow the beetroots to cool, then peel and cut into 1 cm chunks.
  2. Meanwhile, heat a heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 2–3 minutes or until the onion softens. Add the carrot and almonds and cook for a further 4–5 minutes, or until the almonds start to turn golden brown.
  3. Rinse the quinoa well under cold running water, then add to the saucepan along with the stock, salt and pepper. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, or until the quinoa is cooked and the stock has been absorbed.
  4. Add the diced beetroot, pomegranate molasses, orange juice, coriander and mint. Stir gently and serve immediately.
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