Quinoa Tabbouleh | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 1 pound beets
• 2 cups red quinoa
• 1⁄2 cup extra-virgin olive oil
• 1⁄4 cup freshly squeezed lemon juice
• 3 garlic cloves, mashed
• 1⁄2 teaspoon salt
• pinch of red pepper flakes
• 1⁄3 cup chopped fresh Italian parsley
• 1⁄4 cup chopped fresh mint
• 3 scallions, chopped
• 2 ounces arugula
• 1⁄2 pomegranate, seeds removed and reserved
• 1⁄4 cup chopped Marcona almonds