Whether you need a lunchtime brain boost or a protein fix ahead of an otherwise unenergetic evening workout.. this tasty 'superfood' packed recipe is simple to make and incredibly tasty.
A beautiful bright-pink shade, the beetroot and quinoa bowl is ideal as a light summer supper. Once made, it can sit in the fridge for two days – the flavours will develop and it will become even more delicious over time.
Beetroot & Quinoa bowl
I N G R E D I E N T S
2 medium beetroot, weighing around 400 g
1⁄4 teaspoon salt
170 g quinoa
480 ml water
70 g sunflower seeds, shelled, rinsed under cold running water and drained
1 tablespoon umeboshi vinegar
1 small onion, finely chopped
4 tablespoons olive oil
Freshly squeezed lemon juice or apple cider vinegar, to taste
4 tablespoons freshly chopped flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
A pickle press (optional)
A 1-litre preserving jar
M E T H O D
Wash, peel and finely grate the beetroot/beets. Put in a bowl, add the salt and squeeze really well with your hands until the flesh starts ‘sweating’. Cover with a small plate that fits into the bowl, top with a weight, and allow to rest for 24 hours. If you have a small pickle press, use this instead. If there isn’t enough juice to cover the beetroot, add just enough salted water to cover. Drain off most of the pickle juice before using.
Put the quinoa in a sieve and rinse well under running water. Drain. Put the drained quinoa into the preserving jar covered with 480 ml water. Loosely cover the jar with a lid or with muslin with a rubber band tied around it. Soak for 24 hours at room temperature.
Put both the quinoa and the soaking water in a saucepan, bring to a boil, add a few pinches of salt, lower the heat to its minimum setting, half-cover the saucepan and cook for about 15 minutes, until the quinoa absorbs all the water. Remove from the heat and allow to cool.
Put the sunflower seeds in a frying pan over a medium heat and dry-roast, stirring vigorously until the seeds start sizzling and turn golden brown. Pour into a clean bowl and, while still hot, pour over the umeboshi vinegar and stir until absorbed. If you don’t have umeboshi vinegar, dissolve 1⁄4 teaspoon of salt in 1⁄ 2 tablespoon hot water and pour over the seeds. Stir until absorbed.
In a large glass mixing bowl, gently mix all the ingredients except for the parsley and season with the olive oil, some lemon juice or cider vinegar, salt and pepper. Garnish with the chopped parsley. Refrigerate before serving.
Recipe & photography from ‘Power Grains’, published by Ryland Peters & Small