This hearty, earthy, pretty dish from my book ‘With a Pinch of Yoga’ was a perfect early Autumn treat for me today.

1 cup red quinoa
apple cider vinegar

Soak the quinoa overnight in plenty of water and a splash of apple cider vinegar.
Drain, rinse and set aside.

1 tbs coconut oil
3 – 5 garlic cloves
3 medium beets
the soaked quinoa
1 tsp chili pepper flakes
Celtic sea salt
3 cups water
½ tbs genmai su
2 handfuls leafy greens (you could use the leafy greens leftover from the beets)
fresh basil
raw pistachios, shells removed

Heat the coconut oil in a pan. Meanwhile, peel and chop the garlic cloves and the beetroots. Add to the coconut oil and stir-fry until garlic is starting to smell amazing and starts to turn slightly golden.
Add the soaked quinoa, chili flakes and sea salt to taste. Pour in the water. Bring to a boil, then lower the heat and let simmer until both the quinoa and the beets are done (about 15 – 25 minutes). If necessary, add a bit more water.
Stir in the genmai su.
Wash the leafy greens and break into smaller pieces. Place in two to four bowls. Spoon the quinoa on top.
Top with fresh basil and pistachios.