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  • Preeti Shridhar

Quinoa Beetroot Kababs

Kababs are an all time favourite with everyone. These quinoa beetroot kababs are a healthy treat on weekend nights . Your guests will appreciate these .

You can make these in advance . Roll them in bread crumbs just before pan frying.

Use either boiled or roasted beet root.

I always roast my beet root. It enhances their sweetness. I keep a few roasted ones in the freezer. Makes life easy.

Boil quinoa as per packet instructions. You can always freeze extra .

I have used Berbere spice mix. It's an Ethiopian spice mix. But feel free to use spice mix of your choice.


Quinoa boiled 1 cup

Beetroot 1/3 cup grated

Boiled potatoes 2 medium sized

Berbere spice mix 2 tsp

Salt to taste

Chili powder 1/2 tsp

Bread crumbs 1/2 cup+ 2 tbsp

Rocket leaves 10 chopped

Chopped coriander 1 tbsp



  1. Mash potatoes. Mix everything except oil and bread crumbs.

  2. Mix in 2 tbsp bread crumbs.

  3. Taste and adjust spices . You can add another tsp of berbere spice mix .

  4. Divide into 8 - 10 portions.

  5. Roll them and then flatten them like tikkis.

  6. Take bread crumbs in a shallow bowl.

  7. Mix in some salt and berbere spice mix.

  8. Roll the tikkis in the bread crumbs to give a nice coating.

  9. Heat a non stick pan.

  10. Brush the kababs with oil and cook them on hot pan till golden on both sides.

  11. Serve hot with a salad and dip of your choice.

  12. I served it with apple and rocket salad and hung curd dip seasoned with chili garlic oil.


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