Vegan recipes: Quinoa with beetroot and romanesco

Ali Parvinjah, fine-dining chef at the Los Angeles Hyatt Regency Century Plaza hotel in London has created a menu that will change your opinion on veganism for good! This dish is sure to impress veggies and meat-eaters alike.

Serves 2
1 small raw beetroot 100g cooked, diced beet
1 tbsp extra-virgin olive oil, more for sautéing
225g quinoa
450ml water
Kosher salt and pepper
½ diced onion
½ tbsp garlic
2 tbsp toasted almonds
2 tbsp golden raisins
2 tbsp lemon juice
1 tbsp chopped medjool dates
50g Romanesco broccoli

For the pesto
Handful mint leaves
1 clove garlic
1 tbsp pine nuts
Drizzle olive oil
Kosher salt and pepper
½ Avocado

Method
1 Blend the ingredients to make the pesto.

2 Peel beetroot, slice into discs and fry in hot oil for 3 minutes. Remove with slatted spoon, and lay on a paper towel until they crisp and then cool.

3 Cook quinoa in water and season. Sauté onions and garlic, add quinoa with cooked beetroot, almonds, raisins, lemon, and medjool dates.

4 Roast Romanesco and toss with the pesto.

5 Serve quinoa in a tower with broccoli, drizzle with pesto, and serve with beet chips scattered around dish.

Summary

Recipe Name

Vegan recipes: Quinoa with beetroot and romanesco

Author Name

Ali Parvinjah

Published On

2014-07-12

Preparation Time

0H25M

Cook Time

0H0M

Total Time

0H25M