Quinoa Flatbread with Roasted Beet Hearts, Spinach and Goat Cheese
Prep time:
Cook time:
Total time:
Serves: 2
This quinoa flatbread with roasted beet heats, spinach and goat cheese is the perfect main course for your Valentine’s Day dinner.
Ingredients
For the beet hearts:
1 large beet
Extra virgin olive oil
Sea salt
For the flatbread:
3 tablespoons extra virgin olive oil, divided
½ cup (90g) quinoa
1 cup + ¼ cup water, divided
1 teaspoon (4g) baking powder
½ teaspoon (3g) sea salt (I use unrefined sea salt)
1 garlic clove, finely chopped
½ teaspoon dried rosemary
1 can cannellini beans or other white beans, drained and rinsed
5 walnut halves, broken up in to pieces
Instructions
For the beet hearts:
Preheat the oven to 425°F (218°C). Line a cookie sheet with parchment paper.
Peel the beet and slice into rings. Use a heart cookie cutter to cut out the hearts. Put the heats and the rest of the beet cut outs on the cookie sheet. Drizzle with extra virgin olive oil and a sprinkle of sea salt. Bake for 30 minutes, flipping the beets halfway through.
For the quinoa:
In the meantime, put 2 tablespoons of extra virgin olive oil in a medium sized pot and add the quinoa. Toast over medium high heat stirring continuously until the quinoa is slightly golden and there is a nice toasted perfume in the air.
Add 1 cup of water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. The water should have all absorbed, if not, drain any excess water.
Line another cookie sheet with parchment paper and drizzle a little olive oil on top and spread it out to distribute it. (You could also use cooking spray).
When the quinoa is cooked add it to a food processor along with ¼ cup water, baking powder, 1 tablespoon extra virgin olive oil, sea salt, garlic and rosemary. Blend for 2 minutes until the quinoa it is smooth. (This step is important because if it is not smooth enough, the mixture will crumble when you try to form the heart shape.)
Take the mixture out of the food processor, set it on the oiled cookie sheet and form it into a heart, or any other shape. It should be about ¼ inches high. Bake for 10 minutes.
In the meantime, blend the cannellini in the food processor with 1 tablespoon of extra virgin olive oil, salt and pepper.
Take the quinoa crust out of the oven, spread the whipped cannellini on top followed by a handful of fresh baby spinach, walnuts, goat cheese and roasted beet hearts. Now, go ahead and share your heart with someone you love. Happy Valentine's Day!