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

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine