Warm Beetroot & Quinoa Tabbouleh

Name: Warm Beetroot & Quinoa Tabbouleh
Ingredients: 125g/4oz quinoa; 300ml/½ 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; 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

www.veganrecipeclub.org.uk

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...

View full recipe on www.veganrecipeclub.org.uk

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Ingredients

125g/4oz quinoa
300ml/½ 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
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