🍽️ Roasted Beetroot and Chickpeas with Creamy Quinoa Risotto and Crunchy Almond Parsley Gremolata

Name: Roasted Beetroot and Chickpeas with Creamy Quinoa Risotto and Crunchy Almond Parsley Gremolata
Total time: 30 min
Yield: 4 servings
Ingredients: chickpeas from the can 300 g; beetroot, pre-cooked 500 g; olive oil 6 tbsp; salt pinch; rose paprika 1 tsp; vegetable broth 900 ml; onions, yellow 1 pcs; garlic cloves 1 pcs; butter 2 tbsp; almonds, sliced 4 tbsp; quinoa 300 g; dry white wine 100 ml; lemons 1 pcs; parsley, fresh 20 g; pepper, black ground pinch; sugar pinch; sour cream 150 g

580 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

chickpeas from the can 300 g
beetroot, pre-cooked 500 g
olive oil 6 tbsp
salt pinch
rose paprika 1 tsp
vegetable broth 900 ml
onions, yellow 1 pcs
garlic cloves 1 pcs
butter 2 tbsp
almonds, sliced 4 tbsp
quinoa 300 g
dry white wine 100 ml
lemons 1 pcs
parsley, fresh 20 g
pepper, black ground pinch
sugar pinch
sour cream 150 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Place the chickpeas in a sieve and rinse them thoroughly with cold water.
3. Dry the chickpeas on kitchen paper.
4. Cut the beetroot into small cubes.
5. Line a baking tray with baking paper.
6. Mix the beetroot and chickpeas on the tray with two tablespoons of olive oil, salt, and paprika powder.
7. Spread the vegetables evenly on the tray.
8. Roast the vegetables in the oven for about 20 minutes.
9. Bring the vegetable broth to a boil in a pot.
10. Keep the broth warm.
11. Peel the onion and the garlic.
12. Dice the onion and garlic finely.
13. Melt one tablespoon of butter in a different pot over medium heat.
14. Roast the almonds in the butter for about two minutes.
15. Let the almonds cool down on kitchen paper.
16. Do not clean the pot with the remaining butter; leave it as is.
17. Reheat the pot.
18. Add one tablespoon of olive oil and one tablespoon of butter to the pot.
19. Sauté the onion and garlic over high heat for about two minutes.
20. Add the quinoa to the pot.
21. Toast the quinoa for about two minutes until the grains start to crackle.
22. Deglaze the quinoa with white wine.
23. Let the wine evaporate for about one minute.
24. Add the warm vegetable broth.
25. Cook the quinoa for about five minutes.
26. Once the quinoa has a creamy consistency, put the lid on.
27. Reduce the heat.
28. Stir the quinoa occasionally.
29. Wash the lemon thoroughly with hot water.
30. Grate about one teaspoon of lemon zest finely.
31. Cut the lemon in half.
32. Squeeze the juice out of the lemon.
33. Wash the parsley.
34. Shake the parsley dry.
35. Remove the coarse stems from the parsley.
36. Finely chop the parsley.
37. Coarsely crush the cooled almonds.
38. Put one tablespoon of lemon juice, the lemon zest, the parsley, the almonds, and three tablespoons of olive oil into a bowl.
39. Season the mixture with salt, pepper, and sugar to taste.
40. Mix the ingredients for the gremolata well.
41. Take two tablespoons of the gremolata for the risotto.
42. Season the quinoa risotto with the gremolata, salt, and pepper.
43. Plate the risotto.
44. Take the roasted chickpeas and beetroot out of the oven.
45. Arrange the vegetables on top of the risotto.
46. Add a dollop of sour cream.
47. Drizzle the remaining gremolata over it.
48. Serve the dish.

Nutrition per serving

kcal: 580
Protein: 20 g · Fett/Fat: 24 g · Carbs: 75 g