Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre


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