quinoa & beetroot rolls

Vibrant in colour and flavour, your liver will thank you for making these nutrient-rich rolls


About this Recipe

By: Amanda

A great way for gardeners to use up an abundance of silverbeet, but you can also use red or green cabbage leaves for this recipe.

4-6 servings (makes 12 rolls)


Step by Step Instructions

  • 1 cup quinoa
  • 3 cups grated beetroot (two medium size)
  • ¾ cup pumpkin seeds, roughly chopped
  • 1 cup fresh parsley, chopped
  • 2 tsp lemon zest, finely grated
  • Sea salt and cracked black pepper
  • 275g firm goat’s cheese, crumbled
  • 12 medium stalks silverbeet or cabbage leaves
  • 400g vine-ripened cherry tomatoes
  • 1 tbsp olive oil
Step 1

Cook the quinoa by bringing a saucepan of water to the boil, adding the quinoa, reducing the heat and allowing to simmer for 8 minutes, or until the grains (seeds) float to the surface and start to unfurl slightly. Don’t overcook it – the grains should retain a slightly firm texture, rather than being soggy.  Once cooked, drain well and allow to cool slightly.

Step 2

Pre-heat the oven to 180C.  Line 2 baking trays with non-stick paper.

Step 3

Place the quinoa, grated beetroot, pumpkin seeds, parsley, lemon zest, salt and pepper in a large bowl and mix to combine.  Sprinkle with the goat’s cheese and fold to combine.

Step 4

Place the silverbeet or cabbage leaves in a large heatproof bowl and cover with boiling water.  Allow to stand for 1-2 minutes, or until just softened. Drain and pat dry with absorbent kitchen paper.

Step 5

Place ¼ cup portions of the quinoa mixture onto each leaf, tuck in the sides of the leaf and roll to enclose the filling. Place the rolls, seam facing down, on 1 of the trays and roast for 15 minutes.

Step 6

Place the tomatoes on the remaining tray, drizzle with olive oil and sprinkle with sea salt and pepper.  Add to the oven and roast for 10-15 minutes or until blistered. Serve immediately.

Option to serve with Creamy Cashew Sauce (recipe below)


Dark green leafy vegetables such as silverbeet, cabbage, spinach and kale are full of B vitamins, magnesium and sulphur, which are crucial for liver detoxification.  Beetroot contains various compounds which help to stimulate bile production, which is another important detoxification channel.


Creamy Cashew Sauce

By: Amanda

A protein-rich and creamy sauce which is a healthy and vegan alternative to cheese sauce or mayonnaise.

Makes 1 ½ cups


Step by Step Instructions

  • 1 cup raw cashews
  • 2 cups boiling water
  • ½ cup cold water
  • 1/3 cup lemon juice
  • 1 tsp honey
  • 2 tbsp tamari or coconut aminos
  • 1 clove garlic, roughly chopped
Step 1

Place the cashews in a heatproof bowl and cover with the boiling water.  Allow to stand for 20 minutes.

Step 2

Drain and place the cashews in a blender with the remaining ingredients.  Blend until smooth.

This sauce will keep in a sealed container in the fridge for up to 10 days.


Did you know that cashews come from a fruit?  Or that there is a song about this?  Try googling the first senetence for some surprising facts about how they grow! Cashews don’t quite match up with other nuts in terms of nutrient content and beneficial fats, but are a rich souce of zinc, copper and manganese.

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