Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre

Ingredients

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

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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