Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre

Ingredients

  • 3 oz. feta cheese, crumbled
  • 1 Tbs. chopped cilantro
  • 2 Tbs. pine nuts
  • 1 cup (7 oz) uncooked white quinoa
  • 1 Tbs. chopped chives
  • Sea salt and pepper
  • Juice of 1 lemon or lime
  • + 8 more ingredients
    • 6 Tbs. olive oil
    • Sea salt
    • 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
    • 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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