Last week I posted a photo on my instagram feed and my Facebook page of one of the easiest dishes of all time and it attracted a little attention (seriously not worthy of it’s lack of effort!). It almost feels like cheating putting this up as a recipe. But hey, if it helps you create a pretty (and pretty impressive looking) dish then isn’t that the main thing?! I am not going to go through the entire dish today because the hero here is the quinoa side. Quite clearly you can see what we have here is a piece of baked salmon on beetroot quinoa with a big dollop (oh how I love the dollop) of dairy free basil pesto.
This recipe makes enough for the side you see in the photo, so one portion. For those of you who don’t know this already, I’ll let you in on a little secret. Cooked quinoa freezes beautifully. I always have a sweet and a savoury quinoa serve in my freezer ready to go. Simply whip it out on the day you need it and let it defrost (it defrosts quickly). To reheat just add a little more stock (if savoury) or a little milk etc (if sweet). Or water of course. You would never know it had been frozen.
1/2 cup cooked quinoa (you will need to use quinoa cooked in stock for this recipe I feel, it needs the extra oomph)
1 heaped teaspoon grated lemon rind
1/3 cup raw beetroot, grated
If you are cooking the quinoa from scratch throw the lemon rind in during the cooking process. If you’re using frozen quinoa like me here, put the cold quinoa in a small saucepan with a little stock and the lemon rind and heat gently. Just before serving stir through the grated beetroot. The colour of the quinoa quickly stains the entire dish.