Quinoa

Quinoa is becoming increasingly popular, but what can you actually make with it? You can find quinoa in the supermarket; it’s a great gluten-free alternative to rice or pasta and has a lower Glycemic Index (meaning it raises blood sugar more slowly, which is a good thing). Quinoa is technically the seed of the quinoa plant and comes in white, red, or black varieties. It has a slightly nutty taste, making it a flavorful substitute. Quinoa contains more protein and fiber than regular pasta or rice, which makes it more filling.

Ingredients for 2 people

• 100 g quinoa, uncooked

• 250 g cooked beets

• 100 g shallots

• 1.5 tablespoons olive oil

• Pinch of salt

• 1 tablespoon red wine vinegar

• 1 tablespoon grated orange zest

• Small handful of fresh coriander

• 150 g 0% Greek yogurt

• 20 g arugula (rocket)

Preparation

Preheat the oven to 180°C (350°F). Cook the quinoa according to the instructions on the package and let it cool slightly. Peel the beets. Cut two-thirds into wedges and the rest into 0.5 cm cubes. Place the wedges in a baking dish and the cubes in a bowl. Peel the shallots, cut them into wedges, and add them to the baking dish with the beet wedges. Drizzle with oil and sprinkle with salt. Roast in the oven for about 45 minutes.

Mix the red wine vinegar and 4 tablespoons of the yogurt with the beet cubes. Stir in the warm quinoa. Place the rest of the Greek yogurt in a bowl. Mix the coriander and half the orange zest into the yogurt. Spread the arugula on a serving plate. Spoon the quinoa mixture over it and top with the roasted vegetables. Garnish with the remaining orange zest. Serve with the coriander yogurt.

Tip:
This dish is easy to prepare in advance or use as a leftover lunch. Just store the sauce separately.

Nutritional Value
Per serving (1 person):

• 327 kcal

• 15 g protein

• 46 g carbohydrates

• 8 g fat