Beetroot and Quinoa Bowl |

Beetroot and Quinoa Bowl

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Serves 4


  • 2 medium beetroot, weighing around 400 g

  • ¼ teaspoon salt

  • 170 g quinoa

  • 480 ml water

  • 70 g sunflower seeds (shelled)

  • 1 tablespoon umeboshi vinegar

  • 1 small onion

  • 4 tablespoons chopped fresh flat-leaf parsley

  • 4 tablespoons olive oil

  • freshly squeezed lemon juice or apple cider vinegar, to taste

  • salt and crushed black pepper, to taste

  • pickle press (optional)

  • 1-litre preserving jar


1. Wash, peel and finely grate the beetroot. 

2. Put in a bowl, add the salt and squeeze really well with your hands until the beetroot flesh starts ‘sweating’. 

3. Cover with a small plate that fits into the bowl, top with something heavy and allow to rest for 24 hours. If you have a small pickle press, use this instead. 

4. If there isn’t enough juice to cover the beetroot, add just enough salted water to cover. 5.Before using the beetroot in this salad, drain off most of the pickle juice.

6. Put the quinoa in a sieve and rinse well under running water.

7. Drain. 

8. Put the drained quinoa into the preserving jar covered with 480 ml water.

9. Loosely cover the jar with a lid or with muslin with a rubber band tied around it.

10. Let the quinoa soak for 24 hours at room temperature.

11. Put both the quinoa and the soaking water in a saucepan, bring to a boil, add a few pinches of salt, lower the heat to its minimum setting, half-cover the saucepan and cook until the quinoa absorbs all the water, about 15 minutes. 

12. Remove from the heat and allow to cool. Meanwhile, rinse the sunflower seeds under running water and drain well. 

13. Put the seeds in a frying pan over a medium heat and dry-roast, stirring vigorously until the seeds start sizzling and turn golden brown. 

14. Pour into a clean bowl and, while still hot, pour over 1 tablespoon of umeboshi vinegar and stir until absorbed. If you don’t have umeboshi vinegar, dissolve ¼ teaspoon of salt in ½ tablespoon hot water and pour over the seeds. 

15. Stir until absorbed. 

16. Finely chop the onion and the parsley.

17. In a large glass mixing bowl, gently mix all the ingredients and season with olive oil, lemon juice or cider vinegar and salt and pepper. 

18. Garnish with more chopped parsley. 

19. Refrigerate shortly before serving. 

See More Recipes from Fermented Food for Vitality & Health written by Dunja Gulin