Warm Beetroot & Quinoa Tabbouleh
This quick supper is a lovely way to eat quinoa. The beetroot and the onions give a touch of sweetness which contrasts so well with the slight bitterness of the grain. The garnish also adds that extra bit of class and nutrients!
- If you don't have olive oil and balsamic vinegar, substitute with plain vegetable oil and cider vinegar (but reduce the vinegar by half and add 1 tsp sugar).
- Quinoa is full of complete protein and also a great source of iron, making it relatively good value for money if you're vegan/veggie.
- Beetroots are cheap in season and this is a great way to use them if they aren't your favourite vegetable!
Inspired by the legendary veggie and vegan chef Rose Elliot, from a recipe in her book Fast, Fresh and Fabulous, published by BBC Books.
- 125g/4oz quinoa
- 300ml/1/2 pint water
- 2 tsp low-salt vegan bouillon powder OR half a vegan stock cube
- 2 tsp olive oil
- 2 large red onions, finely sliced
- 2 tbsp balsamic vinegar
- 2 tbsp freshly-squeezed lemon juice
- 2 small raw beetroots, peeled and grated - about 200g/7oz (use kitchen gloves if possible as beetroot stains the skin!)
- Handful flat-leaf parsley, coarsely chopped
- Salt and freshly ground black pepper
- Colourful salad leaf selection upon which to serve tabbouleh
- Orange and lemon slices to garnish
- Optional extras
- Plain vegan yoghurt
- Steamed peas (about 1 cup) or other pulses of choice
- Put the quinoa in a fine sieve and rinse thoroughly under the cold tap. Then place into a saucepan with 300ml/0.5 pint water and the bouillon. Bring to the boil.
- Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded.
- While the quinoa is cooking, warm the olive oil in a roomy saucepan. Add the onions, stir to coat with the oil, then cover the pan and leave to cook gently for 10 minutes, or until very tender. Add a splash of water if they start to dry out.
- Stir the balsamic vinegar into the pan, let it bubble, then remove from the heat.
- Add the quinoa, lemon juice, beetroot, parsley and salt and freshly ground black pepper to taste.
- Serve on a bed of salad leaves and garnish with the orange and lemon slices.
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