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Healthy Quinoa Beetroot Jars
1'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Quinoa, cooked
1 cup Quinoa, cooked
Olive oil
2 tablespoons Olive oil
spring onions, finely chopped
1 Medium spring onions, finely chopped
Garlic, finely chopped
1 Clove Garlic, finely chopped
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Ground Black Pepper
1 pinch Ground Black Pepper
Beetroot
2 Mediums Beetroot
Feta Cheese, crumbled
1/4 cup Feta Cheese, crumbled
Arugula, raw
1/2 cup Arugula, raw
Balsamic Vinegar
2 tablespoons Balsamic Vinegar
Lemon juice
40 grams Lemon juice
Fresh thyme, chopped
1 teaspoon Fresh thyme, chopped
Healthy Quinoa Beetroot Jars
Nutri value
| Carbohydrates | 15.67 g |
| Energy | 141.63 kcal |
| Fat | 7.48 g |
| Protein | 3.69 g |
| Fiber | 3.12 g |
| Sodium | 750.51 g |
| Sugar | 8.83 g |
Instructions
5 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
MAGGI recipes: Quinoa Beetroot Jars
Step by step
1 of 5
0'
Step 1
Place beetroot on a baking tray with a squeeze of lemon and thyme. Bake in preheated oven at 180°C for 15-20 mins until tender.
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2 of 5
0'
Step 2
In a large skillet, heat the olive oil and stir-fry the spring onion and garlic.
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3 of 5
1'
Step 3
Add the cooked quinoa, add the MAGGI® Chicken Stock and pepper. Remove from heat.
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4 of 5
0'
Step 4
Add the balsamic vinegar and mix well.
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5 of 5
0'
Step 5
In mini jars, layer 3 tablespoon of quinoa mixture, then a layer of beetroots, then feta cheese and finish with fresh arugula leaves.
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Healthy Quinoa Beetroot Jars
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