Beetroot, Fennel and Swiss Chard with Quinoa

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 60g Bulgar
– 60g Quinoa
– 60g Swiss Chard
– 240g Fennel
– 1/2 Onion
– 1 small red beetroot
– 4tbsp Olive Oil
– Veg Stock
– Pepper for Seasoning

Method
1. Heat 2tbsp oil on a low heat, then add bulgar and quinoa for 5mins
2. Cut the fennel into small square chunks
3. Separate stems and leaves on swiss chard. Finely chop stem, and roughly cut leaves
4. Peel and chop the onion, and peel and grate beetroot
5. Heat the remaining oil in a separate pan on a medium heat, then add onion and swiss chard leaves for 3mins
6. Add fennel and continue to cook for a further 3mins, before adding swiss chard leaves for a further 3mins
7. Add bulgar, quinoa and grated beetroot along with 800ml boiling water and veg stock along with pepper for seasoning
8. Cook for 20mins on a medium-low heat

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine