I’m a huge fan of quinoa. It’s quick, it’s easy and super versatile. I typically cook a big batch to last me a few days, adding it to salads, as a side for curries and even in sweet porridge bowls.
I picked up some amazing cavolo nero the other day – also known as Tuscan kale or black cabbage, and it’s delicious. It works perfectly fried with some chestnut mushrooms and garlic and works so well on top of a bed of beautiful beetroot quinoa. Drizzled with some high quality extra virgin olive oil (I bought my dad a big bottle Petersham Nurseries so I could secretly steal it for myself) and a sprinkle of pumpkin seeds. I add a dollop of homemade hummus to pretty much every meal, and it works great here too.
Ingredients: Serves two
1 cup of chopped raw beetroot
1 cup of quinoa (rinse before boiling)
2 tsp of tahini
1 garlic clove, minced
1 cup of chestnut mushrooms
1 cup of chopped cavolo nero (or your favourite leafy greens)
Unrefined sea salt and pepper to taste
1 Steam or boil your chopped beetroot until completely soft. Meanwhile, boil your quinoa for roughly 15 minutes in 2 cups of boiling water in a medium heat – it should completely soak up all the water.
2 Place your cooked beetroot in a food processor and blend with the tahini, salt, pepper and touch of water. Add the blended mix into your quinoa and thoroughly stir until combined.
3 In a frying pan, add a touch of avocado oil or coconut oil along with the garlic. Slice the mushrooms and add to the pan. Allow to cook until golden brown, adding in salt and pepper to taste. Lastly, add in the cavolo nero.
4 Plate up the beetroot quinoa topped with the mushrooms and cavolo nero. Sprinkle over some pumpkin seeds and finish with a generous dollop of hummus.