Silverbeet, quinoa & beetroot rolls
Vibrant in colour and flavour, your liver will thank you for making these nutrient-rich rolls
Servings
4-6 servings (makes 12 rolls)
About this recipe
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.
Ingredients
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
Instructions
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 one 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 (see seperate recipe)
Nutrition
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.