June 12 2017 0Comment

Beetroot and Quinoa Risotto with Beetroot Tzatziki

Category, DifficultyBeginner

Why not have a little challenge – try going meat free for a week and try at least three new vegetables. So next time you’re at the supermarket and see some unusual looking items in the vegetable section, put it in the trolley and try a new recipe when you get home, you might just be amazed with your find!

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients - Beetroot and Quinoa Risotto
 500 g Fresh beetroot, cooked, cooled then peeled and grated
 250 g Quinoa
 500 ml Vegetable stock
 50 ml Sunflower oil
 3 Shallots, peeled and finely chopped
 2 Cloves of garlic finely chopped
 5 tbsp Soya yoghurt
Ingredients - Beetroot Tzatziki
 ½ Cucumber
 150 g Greek yoghurt
 ½ Lemon, juiced
 2 Cloves garlic
Directions
1

For the beetroot tzatziki, Peel the cucumber, cut on half length-ways and remove seeds using a teaspoon to scrape along the length and discard. Using a medium grater, grate into a sieve and squeeze out any excess liquid, allow to drain. Combine the yogurt with the cucumber, beetroot, garlic and lemon juice and season to taste with salt and pepper.

Set aside to chill in the refrigerator.

2

In large pan add veg stock, bring to boil, add quinoa and cook for for 15–18 minutes or until soft do not allow to boil dry.

Drain if necessary and set aside.

3

Heat 1 tablespoon of the oil over low heat, add the shallots and garlic and cook, without colouring, until soft. Add the quinoa, and the grated beetroot and season to taste. Increase the heat to medium and add the soya yogurt, stir together adding the spinach and adjust the seasoning.

4

To serve, spoon the quinoa mixture into a large, deep circular mould or ring , level the top, removing ring, add some thinly sliced beetroot and place a spoonful of the tzatziki on top of the quinoa, Drizzle with olive oil.

Ingredients

Ingredients - Beetroot and Quinoa Risotto
 500 g Fresh beetroot, cooked, cooled then peeled and grated
 250 g Quinoa
 500 ml Vegetable stock
 50 ml Sunflower oil
 3 Shallots, peeled and finely chopped
 2 Cloves of garlic finely chopped
 5 tbsp Soya yoghurt
Ingredients - Beetroot Tzatziki
 ½ Cucumber
 150 g Greek yoghurt
 ½ Lemon, juiced
 2 Cloves garlic

Directions

Directions
1

For the beetroot tzatziki, Peel the cucumber, cut on half length-ways and remove seeds using a teaspoon to scrape along the length and discard. Using a medium grater, grate into a sieve and squeeze out any excess liquid, allow to drain. Combine the yogurt with the cucumber, beetroot, garlic and lemon juice and season to taste with salt and pepper.

Set aside to chill in the refrigerator.

2

In large pan add veg stock, bring to boil, add quinoa and cook for for 15–18 minutes or until soft do not allow to boil dry.

Drain if necessary and set aside.

3

Heat 1 tablespoon of the oil over low heat, add the shallots and garlic and cook, without colouring, until soft. Add the quinoa, and the grated beetroot and season to taste. Increase the heat to medium and add the soya yogurt, stir together adding the spinach and adjust the seasoning.

4

To serve, spoon the quinoa mixture into a large, deep circular mould or ring , level the top, removing ring, add some thinly sliced beetroot and place a spoonful of the tzatziki on top of the quinoa, Drizzle with olive oil.

Beetroot and Quinoa Risotto with Beetroot Tzatziki