Beetroot & Quinoa Pot
Beetroot & Quinoa Pot with Horseradish Dressing and Crispy Bacon
Servings 4
Calories 522kcal
Ingredients
Baked beetroots
- 17.5 OZ peeled beetroots in cubes
- 1 tbsp finely chopped thyme
- 1 tbsp honey
- 1 tbsp oil
- 1/2 tsp salt
Quinoa pot
- 2 cup quinoa black, red or a mix
- 3 medium onions, finely chopped
- 300 ml beetroot juice
- 1 cup vegetable stock
- 2 cup cottage cheese
- 1/2 cup chopped parsley
- 1 tbsp butter, coconut oil or ghee
- 1 tsp salt
- Freshly ground pepper
Horseradish dressing
- 1/2 cup sour cream
- finely grated horseradish
- 1½ tbsp Salt and pepper
To serve
- 100 g crispy bacon
Instructions
- Preheat oven to 200 °C / 400 °F.
- Mix beetroots in a pan with thyme, honey, oil and salt. Cover the pan with foil and bake it for 20 minutes. Remove the foil and bake for additional 20 minutes.
- While the beets are baking start the quinoa stew. Heat the butter in a pot and saut © the onions for 1 minute. Add the quinoa and saut © for another minute. Add the beetroot juice, stock and salt. Let the quinoa simmer for 25 min, until the liquid is absorbed and the quinoa is tender. Remove the pot from the heat and gentle stir cottage cheese and parsley into the stew until evenly combined. Season to tasteIn a little bowl combine all ingredients for the dressing and season to taste
- Serve the stew in bowl, top with baked beets, crispy bacon and dressing.. Enjoy!
Nutrition
Calories: 522kcal | Carbohydrates: 64g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 4067mg | Potassium: 627mg | Fiber: 6g | Sugar: 9g | Vitamin A: 463IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 4mg