Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


  • Sea salt and pepper
  • 1 Tbs. chopped chives
  • 1 cup (7 oz) uncooked white quinoa
  • 1 Tbs. chopped mint
  • 2 Tbs. chopped flat-leaf parsley
  • 1 cup mixed cherry tomatoes, cut in half
  • 1 large cooked beet, peeled and diced
  • + 8 more ingredients
    • 3 oz. feta cheese, crumbled
    • 6 Tbs. olive oil
    • ¼ red onion, finely chopped
    • 2 Tbs. pine nuts
    • 1 Tbs. chopped cilantro
    • Sea salt
    • Juice of 1 lemon or lime
    • 2 cups water or homemade vegetable broth

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.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network