These beetroot and quinoa bowls with chèvre and eggs are delicious, nourishing and very filling. They are great for brunch but can be eaten any time of the day.
This recipe is gluten-free, low in energy and high in protein and fibre. It is naturally low in glycaemic index, so can be enjoyed by individuals with blood sugar regulation issues, such as those with insulin resistance or diabetes.
You can substitute the chèvre for your favourite dairy or plant-based cheese. Likewise, you can omit the eggs if you are a vegan, but make sure you add a good source of protein instead (e.g. lentils or chickpeas).
Beetroot and quinoa bowls with chèvre and eggs
- 1 medium bunch of beetroot 4 small-medium beetroots including leaves
- 1/2 cup quinoa
- 6 eggs
- 80 g chèvre or goat’s feta
- 3 tsp balsamic vinegar
- 3 tsp extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 200°C (180°C fan-forced).
- Cut the stems off beetroots, keep the leaves. Wash roots and leaves separately. Roughly chop leaves.
- Wrap each unpeeled beetroot in foil. Place on a baking tray and roast until soft to the touch (be careful not to burn yourself!). Depending on size, this should take 30-40 minutes.
- While beetroot cooks, rinse quinoa until the water comes out clear. Place in a small saucepan with 3/4 cup water, cover with a lid and simmer until all the water is absorbed. Turn off heat, add beetroot leaves and mix well to let heat wilt them.
- Cook eggs to your liking. I like mine soft-boiled but hard-boiled them or poached work well, too.
- When beetroots are cooked, open foil and let them cool slightly. Peel by rubbing skin with your fingers (you can use gloves to prevent getting purple-coloured and/or burnt fingers). Cut in large chunks and mix with quinoa.
- Season quinoa/beetroot mix with salt, pepper, balsamic and olive oil. Plate and top with cheese and eggs.
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