Quinoa with beetroot and plums

October 16, 2014 (Last Updated: January 11, 2019)

Quinoa with beetroot and plums

Serves: 6
Cooking Time: 45 minutes


  • 3 plums, stoned and quartered
  • olive/avocado oil, for drizzling
  • salt and freshly ground black pepper, to taste
  • 250g quinoa
  • 450ml vegetable stock
  • 200g baby beetroot, peeled and quartered
  • 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped
  • 60ml (¼ cup) fresh mint, roughly chopped
  • fresh mint leaves, to serve



Preheat the oven to 200°C.


Place the plums on a baking tray and drizzle with a little oil. Season and roast until soft with crispy edges, about 10 – 15 minutes.


Wash and drain the quinoa in a sieve to remove any residue. Place in a large saucepan and pour over the stock. Bring to a boil and add the beetroot. Reduce the heat and simmer uncovered until soft, about 20 minutes. Cover and leave to standfor 5 minutes, then fluff up with a fork. Add a little oil and season.


Mix the herbs into the warm quinoa and serve with the roasted plums, garnished with the mint leaves.

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