• 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.