Quinoa, Beetroot And Kale - Purplecarrot Nutrition

Ingredients

• 3 Beetroot, peeled and sliced in ½ moon
• 3 tbsp Rapeseed oil
• 180g Quinoa
• 2 Garlic cloves, crushed
• 1 Leek, finely sliced at an angle
• 1 ½ Juice and zest of 1 lemon
• 80ml Water to cook the kale
• 110g Kale, chopped
• 15g Fresh mint, leaves chopped
• 15g Fresh flat-leaf parsley, leaves chopped
• ½ tbsp Mirin
• 1 tbsp Sesame oil
• 1 tbsp Brown rice vinegar