Beetroot, Hazelnut & Goats Cheese Quinoa Tartlet

Ingredients

Crust

• 1 cup Quinoa (uncooked)
• 1/4 cup pumpkin seeds
• 3 tbsp coconut oil/ kerry gold butter
• Water 3-4 tbsp
• Pinch of sea salt

Filling

• 200g cooked beetroot
• 3 tbsp apple cider balsamic
• 3 tbsp honey
• 1/2 cup hazelnuts
• 1 red onion
• Handful fresh thyme
• 100g soft goats cheese

Method

1. Preheat oven 180°C
2. Place the quinoa and pumpkin seeds into a food processor and blend until a fine flour forms.
3. Place in a bowl, stir in the salt and rub in the coconut oil or butter with your hands.
4. Pour in the water a little bit at a time until a dough forms.
5. Press the dough into your tart dish evenly.
6. Dice the red onion and place in a saucepan on medium heat with a little oil, sautee until softened, remove from heat & stir in the honey and balsamic.
7. With the beetroot slice thinly or grate which ever you prefer, place in a bowl with the onion mix, and roughly chopped hazelnuts.
8. Stir in the thyme, and crumbled goats cheese.
9. Spoon into your quinoa crust and bake for 40 minutes.