Food & nutrition

Beetroot quinoa risotto with goat’s cheese

Published 16 December, 2015

Beetroot quinoa risotto


11 SmartPoints® per serving
Serves 2


2 large beetroot, trimmed, scrubbed and chopped into bite-size pieces
120 g quinoa, rinsed in cold water
2 teaspoons olive oil
1 large onion, chopped finely
2 celery sticks, chopped finely
500 ml vegetable stock
1 bay leaf
60 g soft goat’s cheese, crumbled
1 tablespoon snipped fresh chives
Salt and freshly ground black pepper

Beetroot quinoa  


  1. Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C. Wrap the beetroot in foil and roast for 45-60 minutes until tender. Set aside.
  2. While the beetroot is cooking, heat the quinoa in a large saucepan for a few minutes to drive off any water, then add the oil, onion and celery. Continue cooking over a low heat for around 10 minutes until the onion and celery have softened, stirring frequently to prevent them catching and adding a little water if they do.
  3. Add the stock and bay leaf, and simmer gently for around 10–12 minutes, stirring occasionally, until the liquid is almost all absorbed and the quinoa is tender.
  4. Stir in the beetroot, season to taste and serve with the goat’s cheese sprinkled over and scattered with the chives.