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Warm Beetroot & Quinoa Tabbouleh

gluten free
wheat free
quick meals, fast feeds
low fat low sugar, diabetic friendly
cheap as chickpeas
2 spoon difficulty rating

30 minutes

Serves: 1-2

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!

 

Inspired by the legendary veggie and vegan chef Rose Elliot, from a recipe in her book Fast, Fresh and Fabulous, published by BBC Books.

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 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

Method: 

  1. 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.
  2. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded.
  3. 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.
  4. Stir the balsamic vinegar into the pan, let it bubble, then remove from the heat.
  5. Add the quinoa, lemon juice, beetroot, parsley and salt and freshly ground black pepper to taste.
  6. Serve on a bed of salad leaves and garnish with the orange and lemon slices.

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