Beetroot & fennel quinoa with herb ricotta | DizzleSky

Ingredients

• 1 tablespoon rapeseed oil
• 100g quinoa
• 400ml hot water with 1 teaspoon vegetable bouillon dissolved in it
• 1 onion, peeled and diced
• 1 celery stalk, diced
• 2 cloves garlic, peeled and diced
• 3 small raw (or 2 medium) beetroots, washed, peeled and tails removed and grated on a large grate
• 1 fennel, cut in half lengthways, head stalks removed and herb ends saved for the ricotta (see below). Grate fennel on a large grate
• 10g Parmesan, grated
• 1 teaspoon soft butter
• Black pepper
• Juice 1/2 lemon