Savoury

Warm Beetroot & Quinoa Tabbouleh

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!

Budget options
– 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!

Ingredients

Information

  • 125g/4oz quinoaCooking Spray
  • 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
  • Prep Time 20 mins
  • Cook Time 10 min
  • Last for 3 days
  • Serves 4

Step by Step

  • 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.
  • Top each muffin with feta cheese if you are using
  • Serve on a bed of salad leaves and garnish with the orange and lemon slices.

Star Buy

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