Food / 18.09.2015

Superfood dinners: warm quinoa with beets and swiss chard

By Mairlyn Smith
The superfood salad warms up for Autumn

Quinoa with beetsThis dish contains Swiss Chard, which has huge amounts of lutein and zeaxanthin to protect your retinas from light rays that can damage your eyes, say Harvard researchers.

Serves 8

3 medium beets (about 375g), scrubbed well and trimmed
170g quinoa, rinsed and drained
375ml vegetable stock
1 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 bunch Swiss chard, washed, stems removed and finely chopped
110g crumbled goat’s cheese

For the dressing:
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp Dijon or grainy mustard

1. Preheat oven to 190°C/170°C fan/gas mark 5. Wrap beets loosely in foil. Roast for 40-45 mins, or till the beets are tender.

2. Once beets are cooked, place quinoa in a pan, add stock and bring to boil. Reduce heat to medium-low; cook covered for 15-20 mins. The quinoa is done when grains are translucent and all liquid is absorbed. Fluff with a fork, remove from heat and let stand covered for 5-10 mins.

3. When beets are cool enough to handle, peel and dice. Set aside. In a large bowl, whisk together the dressing ingredients.

4. Heat oil in frying pan. Add garlic and chard; sauté for 2-4 mins, till chard wilts. Add to bowl with dressing. Toss to coat.

5. Add quinoa and beets; toss mixture to coat ingredients. Sprinkle cheese on top and serve immediately.

Vegetarian's Complete Quinoa CookbookWarm quinoa with beets and swiss chard from The Vegetarian’s Complete Quinoa Cookbook edited by Mairlyn Smith (Murdoch Books, £14.99). Photographs Mike McColl.

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