Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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


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