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1 cup Cere's Organics White Quinoa
400gm Fresh Beetroot, peeled
2 Spanish Onions, peeled
2tsp The Village Press Olive Oil
2tsp The Spice Trader dried Thyme
2 cups of water, and 2 generous tsps of Rapunzel Organic Vegetable Bouillon
200g Matured Goat Cheese, or Tussock Creek Sheep Feta, crumbled
2 generous handfuls of parsley, coarsely chopped
50-100g Pecans, coarsely chopped
Freshly ground Pink Himalayan Sea Salt and Organic Black Pepper to taste

Preheat the oven at 220C.
Allow the quinoa to soak in cold water for 30 minutes.
Cut the beetroot and Spanish onions into equal 'bite size' segments, coat with the olive oil, thyme, salt and pepper. Spread onto a baking tray and roast for 30 minutes in the middle of the oven. Turn over once whilst cooking.
Cook quinoa in 2 cups of water and stock, bring to the boil and then simmer for 15 – 20 minutes, or until all the liquid has been absorbed.
Toast the pecans in a fry pan and olive oil for a few minutes over a low heat.
Mix the quinoa, beetroot, onion, cheese and parsley and add salt and pepper to taste. Top with the pecan nuts.

Serves 4 people

I served this dish with Little Boys Lamb, Rosemary and Garlic sausages cooked on the BBQ.


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