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–+ servings

Vegan steak tartare

An easy recipe for a delicious vegan steak tartare with quinoa, balsamic vinegar and beetroot. A real flavour bomb and the perfect festive appetizer!
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US customary - Metric
Preparation5 minutes
Cook time15 minutes
Total time20 minutes
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Ingredients

4 people
  • 100 gram quinoa
  • 200 ml vegetable stock
  • 200 gram beetroot (cooked)
  • 1 tbsp lemon zest
  • 1 tbsp balsamic vinegar
  • 1 tbsp oregano (fresh or dried)
  • 1 tbsp chives (fresh or dried)
  • 1 tbsp parsley (fresh or dried)
  • pepper to taste
  • garnish with fresh herbs, sesame seeds and lemon zest to taste

Equipment

  • Large bowl
  • Cooking ring

INSTRUCTIONS (how to make this recipe):

  • Place the quinoa and stock in a saucepan and cook for 8-10 minutes until tender.
  • Meanwhile, grate the beetroot and combine with the cooked quinoa in a large bowl.
  • Add the remaining ingredients and season with pepper.
  • Mix well. You can leave the quinoa to rest for a while or overnight to allow the flavors to develop.
  • Divide the quinoa using a a cooking ring onto the plates, press down and remove the cooking ring to form a nice round disc as you can see in the picture.
  • Garnish with fresh herbs, sesame seeds and lemon zest to taste. Enjoy your meal!
Nutrition information per portion
Calories: 124kcal | Carbohydrates: 23g | Proteins: 5g | Fats: 2g | Saturated fats: 0.2g

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