Beet and Quinoa Tabouli

Beet and Quinoa Tabouli
Photo by Béatrice Peltre

Ingredients

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

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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