Baked quinoa with beets, black olives, orange and walnut

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Recipe by Damaris Beems Course: Sides, VegetablesCuisine: Mediterranean




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You want to make it just for the picture, right. But you also want to make it for its taste. For sure. The sweet beetroot, the nutty black olives, the crunchy walnuts and the subtle orange. It is simply a feast of flavors and colors.


  • 150 gram 150 quinoa

  • 2 2 raw beetroots

  • 70 gram 70 black olives

  • 1 1 orange

  • 0,5 bouquet 0,5 flat parsley

  • 50 gram 50 walnuts

  • olive oil

  • salt and pepper


  • Rinse the quinoa and then gently fry it in a dry frying pan for about 15 minutes. Turn it regularly. This will allow him to better absorb the flavors of the sauce. Peel the beets and grate them finely. Add them to the quinoa with some salt. Stir well and let it act for 3 minutes. Then add the finely chopped parsley, the black olives and 300 ml of water. Stir well and allow the quinoa to cook.
  • Meanwhile, grate the orange zest. And roast the walnuts in a dry frying pan.
    When the quinoa has softened and absorbed all the liquid, transfer it to a bowl. Add the orange zest and divide the walnuts over the dish.

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