Beetroot quinoa risotto with roasted garlic fish

Ingredients

• 80 g Quinoa
• 80 g Beetroots
• 1/2 tsp Oilve oil
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 120 g Fish fillets, cod
• 1 clove Garlics
• 10 g Onion

Method

1. Boil the beetroot.
2. In a saucepan, fry the onion in a little oil until translucent.
3. Dice the cooked beetroot.
4. Add the quinoa to the onion, season with salt and pepper.
5. Add enough water to cover the beetroot, stirring constantly, and cook until tender.
6. At the end, add the beetroot cubes.
7. Season the fish with salt and pepper, rub with garlic and fry in a little oil until red.
8. Serve with the quinoa risotto.