Beetroot, Hazelnut & Goats Cheese Quinoa Tartlet


Cooks in Minutes



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


  • 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


  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.