Quinoa is correctly pronounced “Keen-Whah”. You can serve this as a starter either at room temperature or heated.
- 150g quinoa
- 400ml vegetable stock
- zest of 1 lemon
- 25g flat leaf parsley, leaves chopped
- 1 beetroot, peeled
- 2-4 tbsp olive oil
- 2 red onion, peeled and sliced
- 2 cloves garlic, crushed
- 1-2 tbsp balsamic vinegar / or cabernet vinegar
- 50g pine nuts
- 100g kale, washed and chopped
- 100g mozzarella balls, sliced into 6 rounds
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt and freshly cracked pepper
1. Rinse the quinoa using a sieve. Place the quinoa in a saucepan and add in the stock. Cover with a lid and bring to the boil, then simmer for 12-15 minutes until all the liquid is absorbed, stirring occasionally. Drizzle a dash of olive oil through the quinoa and lightly season. Set aside and keep warm.
2. Heat oil in a heavy based pan, add red onion slices. Cover and sweat for 5-10 minutes, then add garlic. Cook over a medium heat until fragrant and slightly toasted. Add the balsamic vinegar and reduce the liquid to glaze the onions. Set aside and keep warm.
3. Divide the quinoa between two bowls. Mix lemon zest, oil and chopped herbs into one bowl and season to taste.
4. Grate 1 raw beetroot and stir it into the second bowl of quinoa, it will change colour.
5. Wipe out the frying pan, heat a little oil in it and toast the pine nuts, then remove and set aside. Next toast the kale.
6. Place a metal ring on a plate and layer up with red quinoa (packing the grains tightly), Kale, mozzarella slice, quinoa and finish with red onion topped with pine nuts.
7. To serve, carefully remove the metal ring.
For this recipe and much more come along to our next Essential Winter Cookery Course.