Beet and Quinoa Tabbouleh


Beet and Quinoa Tabbouleh
Recipe type: Lunch
Serves: 4-6
  • For the vinaigrette:
  • Sea salt and pepper
  • Juice of 1 lemon or lime
  • 6 Tbs. olive oil
  • 2 Tbs. chopped flat-leaf parsley
  • 1 Tbs. chopped cilantro
  • 1 Tbs. chopped chives
  • 1 Tbs. chopped mint
  • For the tabouli:
  • 2 Tbs. pine nuts
  • 1 cup (7 oz) uncooked white quinoa
  • 2 cups water or homemade vegetable broth
  • Sea salt
  • 1 large cooked beet, peeled and diced
  • ¼ red onion, finely chopped
  1. TIP:
  2. To cook the beet, add it (unpeeled) to a pot of water, bring to a boil, and cook until it's easy to insert a knife in the middle. Once cooked through, let cool before peeling the beet.
  3. Make the vinaigrette:
  4. In a small bowl, combine the sea salt and pepper with the lemon juice and oil, and whisk to emulsify. Stir in the herbs. Dress the salad with this vinaigrette and adjust the seasoning to your taste. Add more dressing if you like and serve with the pine nuts.
  5. Make the tabbouleh:
  6. Toast the pine nuts in a frying pan over medium heat for 2 minutes, or until lightly colored and fragrant; remove from the heat and set aside to cool.
  7. Rinse the quinoa under cold water and drain it in a colander. Add it to a pot and cover with the water or broth and a pinch of sea salt. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water or broth is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool. Add the beet and toss gently. The quinoa will take on a nice pink color. Add onion.