Delicious, healthy, colorful and bright, Beet and Quinoa Tabouli is the perfect summer lunch. Served warm or chilled, this scrumptious tabouli with its amazing flavors and textures will enrich your lunch hour and may even revitalize the rest of your day.
Beet and Quinoa Tabouli
adapted from
La Tartine Gourmand
Recipes For An Inspired Life
Beatrice Peltre
Ingredients for tabouli
2 tablespoons pine nuts
1 cup uncooked white quinoa
2 cups water or vegetable broth
Sea salt
1 large cooked beet, peeled and diced
1 cup mixed cherry tomatoes, cut in half
1/4 red onion, finely chopped
3 ounces feta cheese, crumbled
Ingredients for vinaigrette
Sea salt and pepper
Juice of one lemon or lime
6 tablespoons olive oil
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped cilantro
1 tablespoon chopped chives
1 tablespoon chopped mint
Toast the pine nuts in a frying pan over medium heat for two minutes or until lightly colored and fragrant: remove from the heat and set aside to cool.
Rinse the quinoa under cold water and drain into a colander. Add it to the pot and cover with the water or broth and a pinch of salt. Bring to a boil, then turn down the heat, cover and simmer for 12 to14 minutes, or until 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 with a fork; let cool. Add the beets and toss gently. The quinoa will take on a nice pink color. Add the tomatoes, onions and cheese.
To prepare 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 pine nuts.
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Beet and Quinoa Tabouli
adapted from
La Tartine Gourmand
Recipes For An Inspired Life
2 tablespoons pine nuts
1 cup uncooked white quinoa
2 cups water or vegetable broth
Sea salt
1 large cooked beet, peeled and diced
1 cup mixed cherry tomatoes, cut in half
1/4 red onion, finely chopped
3 ounces feta cheese, crumbled
Ingredients for vinaigrette
Sea salt and pepper
Juice of one lemon or lime
6 tablespoons olive oil
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped cilantro
1 tablespoon chopped chives
1 tablespoon chopped mint
Toast the pine nuts in a frying pan over medium heat for two minutes or until lightly colored and fragrant: remove from the heat and set aside to cool.
Rinse the quinoa under cold water and drain into a colander. Add it to the pot and cover with the water or broth and a pinch of salt. Bring to a boil, then turn down the heat, cover and simmer for 12 to14 minutes, or until 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 with a fork; let cool. Add the beets and toss gently. The quinoa will take on a nice pink color. Add the tomatoes, onions and cheese.
To prepare 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 pine nuts.
follow Anne on twitter and Instagram @AnneFretz
The Perfect Summer Lunch - Beet and Quinoa Tabouli
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The Recipe: To Be Or Not To Be
This scrumptious tabouli with its amazing flavors and textures will enrich any meal.
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