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!
Step by Step
If you are looking for a truly incredible balsamic vinegar. Then you need to try this!