115g / 4oz Quinoa
2 Tablespoons Olive Oil
2 Large Red Onions
2 Tablespoons of Balsamic Vinegar
2 tablespoons of freshly squeezed lemon juice
2 Raw beetroots grated (200g / 7oz)
Handful of Parsley roughly chopped, plus extra to serve
Put Quinoa in a sieve and rinse thoroughly under the cold tap, then put into a sauce pan with 300ml / half pint of water and bring to the boil. Cover and leave to cool slowly for 15 mins. Remove from hear and allow to stand covered for 5 mins
Meanwhile, heat oil in a pan, add onions, stir and coat with the oil and then cover and leave to cook for 10 mins or until tender.
Stir balsamic vinegar into the onions, let it bubble, then remove from the heat and add quinoa, lemon juice, beetroot, parsley. Add pepper to taste.
Serve with red chard leaves, parsley or salad
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