Okay, today is one of those day that nothing happens at work. We had a national holiday yesterday and that means a lot of people have a day off today. Both at my office and at our customers. So I think we had about 4 phone calls, one of them being an actual customer.
So I pretty much spend the day going through some PRINCE2-stuff, put together a quotation for a project we’re doing and spend the rest of the afternoon working on my new reenactment dress (more about that later). Tonight I’ll be doing something easy for dinner. But I made this earlier this week.
Yes, beets might not seem like a ‘summer/spring’-food, but combines with some beans and roasted chickpeas’ it make for a nice salad.
What do you need (2 servings)
  • 250 gr. of cooked quinoa
  • 200 gr. of green beans
  • 400 gr. of red beets
  • 150 gr. of celery
  • 1 can of chick pea’s
  • 1 red onion
  • 1 clove of garlic
  • Chilli flakes
  • 30 ml of tahin
  • 20 ml of lemon juice
  • water
  1. Pre heat the oven to 200 degrees Celsius
  2. Cut the beets into large pieces and mix with the chickpeas’, sprinkle a little bit of oil on top and add some chilli flakes and pepper. Put these in the oven for about 20 minutes
  3. Cut the garlic and onion into small pieces and fry in a wok with a little bit of oil. Add the green beans and celery and fry for about 10 minutes.
  4. Mix Tahin, lemon juice and water and add pepper to taste.
  5. Spoon the quinoa onto plates, add the beans, beats and chickpeas’. Spoon some of the Tahin sauce on top and add a little bit of cilantro.