During Autumn we are so lucky in Australia to have an abundance of fruits and vegetables in season that also play a major role of helping to maintain the health of our gut.
Beetroot and broccolini are a favourite of mine and pairing them with the high protein, high fibre superfood quinoa is a match made in heaven.
You will need:
- 1 large beetroot
- ½ cup uncooked quinoa
- 1 cup water
- 1 vegetable or chicken stock cube
- 1 bunch broccolini
- 60g goats cheese
- ¼ cup smoked almonds
- Extra virgin olive oil for cooking
Preheat oven to 180˚c, peel beetroot (tip use a disposable glove if you want to avoid colouring your hands) then cut into wedged and place on a lined baking tray. Bake in the oven for 20 – 25 minutes or until tender.
Meanwhile, measure out quinoa, place in a small saucepan along with water and stock cube. Bring to the boil then turn down to a simmer for 10 minutes. Turn off heat and allow to sit while preparing the rest of the ingredients.
Wash and remove ends of broccolini then place on a separate lined baking tray with a drizzle of olive oil. Bake in the oven until tips begin to brown slightly. This will take about 10 minutes.
Once all warm ingredients are cooked, you’re ready to assemble.
Spoon quinoa onto a serving plate or into a bowl, top with broccolini and beetroot. Crumble over goats cheese and roughly chop almonds to sprinkle over the top.