Warm Beetroot & Quinoa Tabbouleh — V30

Name: Warm Beetroot & Quinoa Tabbouleh — V30
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

v30.viva.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 v30.viva.org.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at v30.viva.org.uk.

Share this recipe:

Cooking tools:

Saucepan
Pot
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Colander
Fork
Spoon
Peeler
Stove
Oven
Baking sheet
Plate
Serving bowl
Whisk
Kitchen towel

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