Quinoa and beet tartare


  • 200 gr. of quinoa
  • 1 beets large or 2 small
  • 2 carrots
  • 100 gr cauliflower
  • 1 onion
  • 1 clove garlic
  • Olive oil
  • 1 leaf kale to decorate
  • A pinch of Himalayan pink salt (or any other unrefined salt)


In a pot, heat the olive oil and sauté the onion and garlic over medium heat, finally add the carrots. Let everything brown for a few minutes.

Once the sauce is ready, add the beetroot and cauliflower cut into small pieces. Stir everything well so that it mixes with the sofrito.

Wash the quinoa, with a fine strainer. There are some brands that wash them, but I always do it anyway, since it’s never clear to me if they’re clean or not.

Add the quinoa to the sauce and mix everything again for a few minutes.< /p>

Add the water or vegetable broth and remember that for every glass of quinoa, two of water. Like the rice. Turn up the heat a bit and cover the pot. Once it starts to boil, lower the heat and let it rest for a few minutes. It should be ready in about 20-25 min or even less, depending on your pot.

Plate and enjoy 🙂

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