Quinoa & Beetroot Tabouleh
December 23, 2015
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I love the beautiful pink colour that the beetroot adds to the salad. Feta and beetroot always makes a great combination for any salad!

This recipe contains pine nuts, which can be pricy. The pine nuts can also be substituted by sunflower seeds or flakes almonds.
Servings Calories Per Serving Effort
4 448kcal Moderate
Ingredients
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Instructions
  1. Toast the pine nuts in a frying pan over medium heat. Remove from the heat and set aside.
  2. Rinse the quinoa under cold water and drain in a colander. Place in a saucepan and cover with water or stock and add the salt (if needed).
  3. Bring to a boil, then turn down the heat, cover, and simmer for 12 – 14 minutes. Remove from the heat and keep covered for 5 more minutes.
  4. Transfer the quinoa to a bowl and fluff it with a fork, then allow to cool. Add the beetroot and toss gently.
  5. The quinoa will take on a nice pink colour. Add the tomatoes, onion and feta cheese.
  6. Drizzle over the vinaigrette and sprinkle over the pine nuts.
Nutrition Facts
Quinoa & Beetroot Tabouleh
Amount Per Serving
Calories 448 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 20mg 7%
Sodium 289mg 12%
Potassium 468mg 13%
Total Carbohydrates 35g 12%
Dietary Fiber 4g 16%
Sugars 3g
Protein 10g 20%
Vitamin A 11%
Vitamin C 18%
Calcium 14%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

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