Lunch bowl with beet-quinoa bites, goat cheese and mango chutney
Evening lovelies, are you ready for the weekend? I hope you all have fun plans with your loved ones ♥
My weekend plans are pretty uneventful to be honest, so instead I want to share the recipe for the lunch I had today with you guys. I shared photos over on my instastory and got a bunch of requests for the recipe, so I thought I would put together a quick post for you guys.
The recipe is actually one that I have already shared before, both here on the blog and in my cookbook, but previously I used the recipe for the beet/quinoa bites to make burger patties. Since I am doing a little January reset, then I decided to make a greener version of one of my favorite recipes. I have shared the updated recipe below + added the recipe for my homemade mango chutney as well.
Beet, goat cheese and mango chutney might seem like an odd combo, but the flavors are a match made in heaven and I have been obsessed for years. Seriously, it is a must try! So flavorful, so delicious ♥
– Yields 21 bites
1 deciliter (about 0.4 cup) uncooked quinoa
2 deciliter (about 0.8 cup) finely grated beetroot
1 small onion, finely chopped
1-2 cloves of garlic, crushed
1 tablespoon olive oil
1 1⁄2 deciliter (about 0.4 cup) rolled oats
1 tablespoon flour (I used buckwheat flour)
1⁄2 teaspoon sea salt
Spicy mango chutney
– Yields 1 small jar
1 teaspoon coconut oil
1 mango, roughly chopped
1⁄2 red chili, finely chopped
1 small clove of garlic, crushed
15 grams of ginger, finely grated
1⁄2 deciliter (about 0.2 cup) apple cider vinegar
2 tablespoons honey
1/3 teaspoon ground cumin
1/3 teaspoon sea salt
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground cardamom
For the lunch bowl:
Toasted pumpkin seeds
Start by preheating your oven to 175 c // 350 f. Cook the quinoa according to package instructions. When it is done set it aside to cool. Finely grate the beet, chop the onion and crush the garlic – I just added it to a food processor (such a time saver!), but you can of course grate and chop it by hand as well.
Add the quinoa, grated beet, onion and garlic to a bowl along with the rest of the ingredients. Mix everything well together. The patty mixture is going to be very wet and crumbly and it will not stick together properly until it has been baked, so don’t worry bout the texture. Take a baking tray, line it with baking paper and then form the beet-quinoa bites directly onto the baking tray. They will firm up and properly stick together once they have been baked.
Bake the beet-quinoa bites for 30 minutes at 175 c // 350 f.
Spicy mango chutney:
Start by melting the coconut oil in a small pot on medium heat. Then add in the mango, chili, garlic and ginger while stirring. Sauté it lightly before adding the remaining ingredients to the pot. Let it simmer for 25-30 minutes, adjust the spices and the amount of spiciness/sweetness to your liking. I prefer to give the chutney a quick blend for a more dressing like texture, but it is a step that can easily be left out. Allow the chutney to cool slightly before pouring it into a jar and it is ready to be served.
(Note: the mango chutney shown here is made with another recipe that I tested, which is why your result will differ a bit from the photo, but I prefer my original recipe for mango chutney, so I decided to share that one instead.)
Simply arrange the beet-quinoa patties on a bed of field salad along with the mango chunks, zucchini, mango chutney, goat cheese and pumpkin seeds. I like to toast the pumpkin seeds on a pan on high heat with a little sea salt before serving, you know they are done when they become fragrant and start popping. I usually grill the goat cheese on a pan before serving as well, a couple of minutes on each side should do. Enjoy! ♥