Beetroot and Coconut Dip

Recipe - Beetroot and coconut dip - Ecomil coconut milk cuisine

INGREDIENTS

  • 400g broccoli
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 400ml Ecomil Cuisine Coconut milk
  • 150g beetroot
  • 1 tsp fresh ginger
  • 2-4 fresh mint leaves
  • 1 tsp salt

INSTRUCTIONS

  1. Soak quinoa for 8 hours. When ready, drain and cook over medium heat for 15 minutes. Remove quinoa, drain, and reserve.
  2. In a saucepan, heat the coconut milk and the vegetal broth for 5 minutes.
  3. Chop the broccoli into small florets, finely diced the beetroot then add the ingredients and salt into the saucepan.  Simmer for 20 minutes over medium heat.
  4. Let it cool down for a few minutes and combine all the ingredients of the saucepan into a blender. Add in it, the cooked quinoa, ginger, and the fresh mint. Blend until smooth and creamy. 
  5. Let the dip cool down and place it to the fridge. Before serving, you can add on the top a trickle of olive oil, some nigella or sesame seeds and some fresh mint leaves.

Thank you Julia for this refreshing recipe.  Her Instagram @thenourishedpianist

  • Recipe - Beetroot and coconut dip - Ecomil coconut milk cuisine
  • Recipe - Beetroot and coconut dip - Ecomil coconut milk cuisine
  • Recipe - Beetroot and coconut dip - Ecomil coconut milk cuisine
  • Recipe - Beetroot and coconut dip - Ecomil coconut milk cuisine
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