Beetroot, Mint & Maple Crunch Quinoa
There is really something to be said for the salty sweet combo, especially around the holiday period where we start to see more sweetness at the dinner table. But this doesn’t need to mean sugar or junk!
This recipe celebrates the natural sweetness of beetroot, a vibrant root vegetable that is great for the body and the taste buds. I’ve complimented it with a touch of maple syrup, just enough to get the flavour but without overdoing it on the sugar, delish!
Enjoy this dish on the holiday table as a delicious side or as a beautiful main for vegetarians and vegans.
Beetroot, Mint & Maple Crunch Quinoa
A hearty vegetarian side or main filled with crunch, salty, sweet, spice and fresh herbage!
Serves:
4
Prep time:
25 minutes
Cook time:
50 minutes
INGREDIENTS
- 4 medium beetroots, ends trimmed
- 3 cups cooked quinoa
- ¼ cup mint, fresh, leaves torn
- Salt and pepper, to taste
Maple Crunch
- 1 cup slivered almonds
- ½ cup pepitas
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 5 sprigs thyme, fresh, leaves picked
Dressing
- ¼ cup olive oil
- 1 lemon, juiced
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp seeded mustard
METHOD
- Preheat the oven to 200℃.
- Trim and peel the beetroots and slice into chunks. Place them on a roasting dish and coat in olive oil, salt and pepper. Roast in the oven for 30 minutes.
- Meanwhile, prepare the crunchy maple nuts by combining all ingredients in a bowl and season with salt and pepper. Spread on a lined baking tray in a single layer. Place in the oven for 15 minutes. Remove and set aside.
- Prepare the salad by first combining all the dressing ingredients in a large bowl and season with salt and pepper. Add the quinoa and mint and toss to combine.
- Serve the salad topped with your roasted beetroot, maple crunch topping and enjoy.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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