Punajuurikvinoa
recipe

A vibrant quinoa dish infused with beetroot juice, perfect as a side or main.
Preparation Time: 25 minutes
Serving Size: 4 servings
Ingredients:
- 2 dl quinoa, rinsed
- 3.5 dl beetroot juice
- 2 tablespoons water
- ½ tablespoon olive oil
- 1 teaspoon salt
- A pinch of black pepper
- ½ teaspoon chili flakes
- A sprinkle of herb seasoning
- A pinch of paprika
Instructions:
1. Rinse the quinoa and let it drain in a colander.
2. In a covered pot, combine beetroot juice, water, olive oil, salt, black pepper, chili flakes, herb seasoning, and paprika.
3. Heat the mixture until it reaches a boil.
4. Once boiling, add the rinsed quinoa to the pot and stir well.
5. Reduce the heat to the lowest setting, cover the pot, and cook the quinoa for 15-20 minutes, until the liquid is absorbed.
6. Do not stir the quinoa while it cooks.
7. Check the flavor and add more salt if needed.
8. Serve with a salad or top with parsley paste.
Nutritional Information (per serving):
Calories: 190
Protein: 6g
Carbohydrates: 34g
Fat: 4g
Fiber: 5g
Sugar: 4g

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