Name: Quinoa beetroot bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: quinoa 200g,beetroot, finely grated 1,Sea salt and freshly ground black pepper, to taste ,Lemon juice, a squeeze ,chevin 150g,blueberries 1cup,Woolworths pickled red onions 90g,Baby leaves, to garnish

Beetroot recipes

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

For the pomegranate dressing:

1⁄2 cup pomegranate juice
1⁄4 red onion, finely chopped
1 x 2 cm piece fresh ginger, grated
1⁄2 lime, zested and juiced
Sea salt and freshly ground pepper, to taste
1 T olive oil
1⁄2 cup red wine vinegar
1 red onion, thinly sliced
4 tomatoes, cut into wedges
2 x 250 g Woolworths lightly smoked rainbow trout
100 g Woolworths red-and-white quinoa, cooked according to package instructions
1 T coriander, chopped
1 T mint, chopped
2 green chillies, sliced

Method

Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.
Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
and add the sliced red onions. Set aside to cool.
Scrape out the tomato seeds and cores using a teaspoon. Using a sharp knife, thinly slice the trout. Pour half of the pomegranate dressing over the trout and toss to coat. Allow to stand for 5–10 minutes.
Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.
Top with the trout and drizzle with any remaining dressing. Serve immediately.

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Ingredients

Method