Beetroot Quinoa with Pea Falafels

Beetroot juice stains the quinoa a beautiful pink colour in this vibrant, and tasty, vegetarian recipe.


Serves 8

Preparation Time

Cook time

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For the pea falafels:

  • 2 Tbsp. olive oil
  • 1 red onion, finely diced
  • 1 chilli, seeded and finely chopped
  • 1 tsp ground cumin
  • 250g green peas, cooked
  • 10g flat leaf parsley, chopped
  • 1 free-range egg
  • 100g breadcrumbs
  • 100g feta, roughly crumbled
  • Sea salt and freshly ground black pepper

For the beetroot quinoa:

  • 400g quinoa
  • 1 raw beetroot, grated


  • Roasted butternut, to serve
  • Blanched sugar snap peas, to serve
  • Mixed sprouts, to serve
  • Fresh leaves, to serve
  • Celery, to serve
  • Soft-boiled eggs, to serve
  • Raw sliced beetroot, to serve


To make the pea falafels, heat 1 Tbsp. of olive oil in a Le Creuset 22cm Signature Round Casserole over a medium heat. Soften the onion, chilli, and cumin and cook for 5 minutes.

Remove from the heat and add the mixture into a food processor, then add the peas, parsley, egg, breadcrumbs and feta. Blitz to create a coarse paste. Season to taste. Working with slightly damp hands, shape the mixture into bite-sized falafel balls. In the same casserole, fry the falafel balls in the reserved 1 Tbsp. olive oil until golden on each side. Set aside.

Cook the quinoa in the casserole and drain any excess water once cooked. Squeeze in the juice of a raw grated beetroot to stain the quinoa a beautiful pink colour.

Serve warm in the casserole alongside bowls filled with various toppings, including the pea falafels.