Ingredients
½ packet of white and black Express Quinola Quinoa
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp fresh thyme leaves
2 bay leaves
½ tsp ground cumin
Splash of balsamic vinegar
1 large tomato, finely chopped
3 large pre-cooked beetroot, roughly chopped
1pt chicken stock
Juice from ½ lemon
Sea salt and black pepper, to taste
Natural yoghurt to garnish
Method
Serves: 4
Heat the olive oil in a large saucepan over medium heat and add the onion and stir until it softens. Now add the garlic and a splash of balsamic vinegar and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 mins. Add the ready-cooked Quinola chicken stock and the chopped beetroot. Bring to a boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.
Heat the olive oil in a large saucepan over medium heat and add the onion and stir until it softens. Now add the garlic and a splash of balsamic vinegar and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 mins. Add the ready-cooked Quinola chicken stock and the chopped beetroot. Bring to a boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.
