Quinoa, thyme and beetroot soup

Serves: 4


½ packet of pearl and black Express Quinoa from Quinola
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp fresh thyme leaves
2 bay leaves
½ tsp ground cumin
Splash of balsamic vinegar
1 large tomato, finely chopped
3 large pre-cooked beetroot, roughly chopped
1pt chicken stock
Juice from ½ lemon
Sea salt and black pepper, to taste
Natural yoghurt to garnish


Heat the olive oil in a large saucepan over medium heat, add the onion, and stir until it softens. Now add the garlic and a splash of balsamic vinegar, and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for a further 2 minutes.

Add the ready-cooked Quinola quinoa, chicken stock and the chopped beetroot. Bring to the boil then blitz in a food processor.

Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes.

Serve hot with a dollop of yoghurt and crusty bread.
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