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
- Quinoa & Beetroot Tabouleh
- 2 tbsp pine nuts
- 1 cup quinoa uncooked
- 2 cups vegetable stock
- 1 beetroot cooked
- 1/4 red onion finely chopped
- 1 cup cherry tomatoes halved
- 90 g feta cheese crumbled
- Dressing
- 2 tbsp lemon juice
- 6 tbsp olive oil extra virgin
- 2 tbsp parsley chopped
- 1 tbsp coriander chopped
- 1 tbsp mint chopped
- 1 tbsp chives chopped
- sea salt and black pepper to taste
Preferences
No. of Servings: | servings |
Units: |
Instructions
- Toast the pine nuts in a frying pan over medium heat. Remove from the heat and set aside.
- 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).
- 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.
- Transfer the quinoa to a bowl and fluff it with a fork, then allow to cool. Add the beetroot and toss gently.
- The quinoa will take on a nice pink colour. Add the tomatoes, onion and feta cheese.
- 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.