BEET AND QUINOA TABOULI
Steps:
- Make the vinaigrette: 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. Make the tabouli: Toast the pine nuts in a frying pan over medium heat for 2 minutes, or until lightly colored and fragrant; remove from the heat and set aside to cool. Rinse the quinoa under cold water and drain it in a colander. Add it to a pot and cover with the water or broth and a pinch of sea salt. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water or broth is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool. Add the beet and toss gently. The quinoa will take on a nice pink color. Add the tomatoes, onion, and cheese.
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Gary Gushue
[email protected]This tabbouleh is a delicious and refreshing side dish. It's perfect for summer parties and picnics.
Omer Haim
[email protected]This tabbouleh is a great way to use up leftover beets. It's also a great make-ahead dish, so you can enjoy it all week long.
King Hassam Jona
[email protected]This is a delicious and healthy recipe. I love the combination of sweet beets and tangy lemon. The quinoa adds a nice nutty flavor and texture.
Nina Baloch
[email protected]This tabbouleh is a great way to add some color and flavor to your next meal. It's also a great make-ahead dish, so you can enjoy it all week long.
shan sahos
[email protected]I'm always looking for new and interesting ways to use quinoa, and this tabbouleh is a great option. It's healthy, delicious, and easy to make.
Harmony Reed
[email protected]This tabbouleh is so easy to make, and it's always a crowd-pleaser. I love the combination of sweet beets, tangy lemon, and fresh herbs.
Armando Novelo
[email protected]I've made this tabbouleh several times now, and it's always a hit. It's a great make-ahead dish, and it's perfect for potlucks or picnics.
luqman muhammad
[email protected]This is my new favorite tabbouleh recipe! The beets add a beautiful color and a slightly sweet flavor, and the quinoa makes it a more substantial dish.
William Saye
[email protected]I made this tabbouleh for a picnic, and it was a huge success. Everyone loved the unique and flavorful combination of ingredients.
mr reee reee
[email protected]This recipe is a great way to get your kids to eat their veggies. My kids loved the sweet and tangy flavor of the beets, and they didn't even realize they were eating quinoa.
Baby Baby
[email protected]I'm not a huge fan of beets, but I really enjoyed this tabbouleh. The quinoa and herbs balance out the earthy flavor of the beets perfectly.
Santibanius Delbarerah
[email protected]This tabbouleh is a great way to use up leftover beets. I had some roasted beets in the fridge, and this was the perfect recipe to use them up.
Johnjason Kallbacka
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out perfectly. The beets give the tabbouleh a beautiful color, and the quinoa makes it a hearty and satisfying meal.
CoolKatt17
[email protected]This beet and quinoa tabbouleh was a hit at my last potluck! The flavors were vibrant and fresh, and the quinoa added a nice nutty flavor and texture. I'll definitely be making this again.