Carb Conscious Archives

Seafood recipes

Citrus chicken with chimichurri

30 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Quinoa beetroot bowl

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

200 g quinoa
1 beetroot, finely grated
Sea salt and freshly ground black pepper, to taste
Lemon juice, a squeeze
150 g chevin
1 cup blueberries
90 g Woolworths pickled red onions
Baby leaves, to garnish

Method

1. Cook the quinoa according to package instructions and allow to cool.

2. Squeeze the juice from the beetroot into the quinoa and mix.

3. Add the remaining ingredients.

Pro tip: Always rinse these starchy protein-rich seeds under running water to get rid of any bitter flavours. The trick to getting them fluffy, not stodgy, is to simmer, not boil, them for the indicated time, so they retain a bit of a bite.

Cook's note: If you happen to have some left over, quinoa makes a great gluten-free filler for stuffings.

Discover more salad recipes here.

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Morogo chimichurri

Three-cheese cabbage bake

Citrus chicken with chimichurri

Lentil, grilled brinjal and butternut salad with tahini dressing

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Quinoa beetroot bowl

Quinoa beetroot bowl

Ingredients

Method