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Beetroot and Quinoa Risotto with Beetroot Tzatziki

Yields2 ServingsPrep 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

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.


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.


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.


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.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1
% Daily Value *
Total Fat 1g2%

Saturated Fat 1g5%
Total Carbohydrate 1g1%

Sugars 1g
Protein 1g2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.