You can offer it as a salad or as a light main meal
Ingredients for 2 people as a side dish:
- Leaves and twigs from 2-3 beets
- 1-2 tbsp. olive oil
- 2-3 green onions, finely chopped
- 1-2 cloves of garlic
- 1 roasted beetroot, if available
- 1 tbsp caper
- 1 cup prepared quinoa
- salt and freshly ground pepper
- chopped dill
- some lemon
- 1 slice of cottage cheese
How to make it:
- Wash well and cut the beet stalks into large pieces, about 5 cm. Dip them in a pot of boiling, salted water and leave them for 2-3′. Drain them on absorbent paper.
- Meanwhile, in a frying pan, over medium heat, heat the oil and add the onion and garlic. Stir and saute for 1-2 minutes until they release their aromas.
- Add the beetroot leaves, capers, chopped beetroot and stir for 3-4 minutes until the leaves wilt a little more. Finally, add the salt, pepper, quinoa and dill and stir until the quinoa turns pink and warms up (if we had it in the fridge). Add a few drops of lemon juice and a little zest, if desired. Serve with cottage cheese on top.
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
