Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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