A healthy twist on the traditional risotto, using the ancient grain quinoa for a protein boost, and grated beetroot, known for its detoxifying effects on the body.

Serves: 2 | Cook Time: 30 mins | Calories: 511 | Type: Vegan + Gluten-Free


  • 80g quinoa
  • 2 garlic cloves
  • 1 onion
  • 200g beetroot
  • 300g parsnip
  • 100g mangetout
  • 1/2 vegetable stock cube (celery)
  • 30g creamed coconut (sulphites)
  • 10g pumpkin seeds
  • Fresh dill

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Boil a kettle and dissolve the stock cube in a jug of 300ml water. In a bowl, dissolve the creamed coconut in 20ml boiling water to form a sauce.
  3. Finely chop or crush the garlic clove. Dice the onion and peel and grate the beetroot. Peel and very finely slice the parsnips.
  4. Heat a medium-sized pan with 1 tbsp oil on a medium heat. Fry the garlic and onion for 5 mins, then add the grated beetroot for 3 mins. Rinse the quinoa and add to the pan, stir frequently for 2 mins.
  5. Meanwhile, place the parsnips on a baking tray and drizzle over 1/2 tbsp oil, place in the oven for 15 mins until crisp.
  6. Then pour in the vegetable stock, stir and leave to simmer for 10 mins, then add the mangetout and cook for a further 5-10 mins until the quinoa is cooked and the mangetout is tender. Add more boiling water if needed. Once cooked, stir through half of the dill.
  7. Spoon the beetroot quinoa risotto onto two warm plates, drizzle over the creamed coconut, sprinkle over the pumpkin seeds and parsnip crisps and the remaining dill. Season with black pepper.