Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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

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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