Beet And Quinoa Tabouli Recipe

Name: Beet And Quinoa Tabouli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup mixed cherry tomatoes, cut in half; 1/4 red onion, finely chopped; 3 oz. feta cheese, crumbled; Tip: 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.

Servings: persons

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
1 cup mixed cherry tomatoes, cut in half
1/4 red onion, finely chopped
3 oz. feta cheese, crumbled
Tip: 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.

1
Make the vinaigrette:
2
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.
3
Make the tabouli:
4
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.
5
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 the tomatoes, onion, and cheese.

1792

kcal

Calories

192

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the vinaigrette:, Sea salt and pepper, Juice of 1 lemon or lime, 6 Tbs. olive oil, and more.

Yes, Beet And Quinoa Tabouli falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet And Quinoa Tabouli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions