This recipe is courtesy of my friend who brought this dish over the other night when I invited her over for dinner. It was so delish I had to post it.
1 cup of quinoa (soaked overnight)
1 large beetroot
1 medium onion
Handful of sunflower seeds
2 handfuls of rocket
1/2 bunch of coriander
Coconut oil
Splash of olive oil
Salt and pepper to taste
Method
1. Bake beetroot in the oven for about an hour or till tender
2. While the beetroot is baking, chop onions into thin stripes and gently caramelise on a low heat with a spoonful of coconut oil.
3. On a dry pan, pan fry pre-soaked sunflower seeds till they start to pop like pop corn. Keep your eye on these, they don't take long and burn quickly.
4. Boil a cup of water and place quinoa in rapid boiling water. Boil for 5 - 10 mins.
5. When the beetroots are ready cut into small pieces and chop coriander.
6. Toss all ingredients together in a large bowl. This can be served warm or at room temperature if you want it served at room temperature wait till ingredients have cooled down then toss.
7. Dress with olive oil and salt and pepper.
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