Beetroot and Sweet Potato Quinoa

March 27, 2018


This recipe came about one night after work when I was craving sweet potato and didn't want to wait ages for it to roast in the oven. By grating the sweet potato I was able to get the beautiful flavour from the sweet potato in less than half the time it would have taken to roast. I tested this recipe a few times and found the addition of the porcini salt and raisins make it taste extra special. The fantastic thing about this recipe is that it also tastes delicious cold, making it perfect to take to work or school for lunch without having to heat it up! I hope you try this one out! 


Recipe (serves 4)



3 tbsp olive oil

½ leek finely diced

½ cup quinoa

1 large beetroot, peeled and grated

1 sweet potato, peeled and grated

½ cup raisins

1 tsp porcini salt

1 tbsp pink Himalayan salt



  1. Rinse quinoa under cold water and then place it into a pot with one cup of water. When the water comes to a boil place put the lid on it and reduce the heat to medium. Allow to cook for 15 minutes checking it regularly.

  2. You will know it’s ready when the water has all been absorbed.

  3. In a large pan, place the olive oil and the leek.

  4. When the leek becomes aromatic, add the grated beetroot, sweet potato, porcini salt and the pink Himalayan salt.

  5. Sauté the mixture for about five minutes or until the vegetables have softened.

  6. Add the quinoa and raisins and sauté for an additional two minutes.

  7. Taste again for seasoning and add more salt if required.




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