Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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