Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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

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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