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Spiced Quinoa Beetroot Bake

By OcadoLife
The creamy coriander kefir sauce takes this veggie Spiced Quinoa Beetroot Bake from chef and author Rachel de Thample to the next level. “My tasty play on biryani, with earthy beetroot and spices, is baked with quinoa…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 4 small (or 2 large) beetroot (approx. 400g), scrubbed and coarsely grated
  • 1 large onion, finely sliced
  • 5 cm piece ginger, finely grated
  • 2 garlic cloves, crushed or grated
  • 1 tbsp mild curry powder
  • 200g quinoa, rinsed
  • 400ml vegetable stock
  • 10 fresh (or dried) bay leaves
  • 2 tbsp walnut pieces, roughly chopped
  • 1 tsp fennel seeds
  • 1 (80g) bag rocket
  • 1 orange, zest finely grated, plus 1 tbsp juice
  • 1 tbsp olive oil
  • 1 pinch sea salt
  • 25g coriander, roughly chopped
  • 200g kefir

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put the beetroot in a casserole dish with the onion, ginger, half the garlic and the curry powder. Add the quinoa, stock and a good grind of black pepper. Stir, scatter over the bay leaves, cover and bake for 40 mins.

  2. Step 2

    . For the salad, scatter the walnuts and fennel seeds into a roasting tin; pop in the oven with the bake for 5-8 mins, until lightly toasted. Remove; leave to cool.

  3. Step 3

    To make the coriander kefir sauce, blitz the coriander, remaining garlic and kefir in a blender until smooth. Chill.

  4. Step 4

    Remove the bake and leave to stand for 5 mins. Meanwhile, put the rocket in a bowl with the toasted nuts and seeds; toss with the orange zest and juice, oil and sea salt.

  5. Step 5

    Serve the bake with the coriander kefir sauce and the salad. Leftovers will keep in separate chilled containers for up to 3 days.