Beetroot Quinoa with Cucumber versions


Basically there are 4 very easy different preparations here, which can be kept separately in the fridge for a few days, and combined just before eating. Super healthy, simple and delicious with no pressure points just a few technical details very easy to follow.


1. Beetroot, 2 medium pcs, cooked and ct in 2 cm pcs

To cook the beetroot, either boil for about one hour, until you can easily pierce through with the tip of a knife, or wrap well in aluminum foil and bake at 200 degrees Celsius, for about an hour, again testing with a knife. Either way, when ready, leave in open air to cool for 15 minutes, and with your hands (wear gloves to avoid staining the skin) remove skin. If the beetroot is hot enough it will come off very easily. Keep in air tight container in the fridge until further use.

For the quinoa:

2. Quinoa, 1 cup


Cook in a pot in boiling water for 10 - 15 minutes until "opened". You will see a spiral. Drain water and keep in air tight container in the fridge until further use.


For the pickled cucumber:

3. Cucumber, 1 small piece

Using a mandolin, cut in thin rounds and place in a jar with vinegar, I prefer apple cider. Keep refrigerated until further use.

For the cucumber couli:

4. Cucumber, 1 medium pc, cut in small pieces

5. Chilli, 1 small pc, roughly cut

6. Parsley, sprigs, a hand full, cut roughly

7. Olive oil, 2 tbsp

8. Lemon juice, 1 tbsp at least

9. Salt, to taste


Using a blender, or a processor, whiz everything into a smooth but runnypaste. Taste and adjust seasoning. Transfer to a jar, or other air tight container and keep in fridge until further use. Stir before if you see water separated.


Mix everything apart from the pickles, in a bowl and add:

10. Mint leaves, finely chopped, optionally

11. Salt, to your liking


Sprinkle:

12. Toasted pine nuts

and top with the pickled cucumber.


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