Free-From Recipes | Freefrom Beetroot and quinoa 'risotto'

Ingredients

• 4–6 small beetroots, depending on size, scrubbed and halved
• 2 scant tbsp olive oil or coconut oil
• 1 large onion, peeled and very finely chopped
• 2 cloves garlic, peeled and very finely sliced
• 1 heaped tsp coriander seeds, lightly crushed
• 150g/60zs quinoa grains
• 150g/6oz curly kale, trimmed of all stalk and chopped small
• 2–3 tbsp cider vinegar
• sea salt or mineral salt and freshly ground black pepper