Beet Tabbouli
Easy dinner recipe / Easy bring to work lunch recip / vegan gluten free
Servings Prep Time
3 10minutes
Cook Time
35minutes
Servings Prep Time
3 10minutes
Cook Time
35minutes
Ingredients
Instructions
Roast beets
  1. Preheat oven to 450. Cut the greens off of the beets, leaving about 1 inch or so of the stems. Scrub well but leave skin on, and put into tin foil pouches.
  2. (Cut a piece of aluminum foil, put 1 beet in the center then bring two ends of foil together, fold over, leaving some space between fold and the beet, and then twist the sides closed as well. You want to leave space within the packet, but make sure all the sides are sealed well so steam doesn’t escape).
  3. Bake for 35-40 minutes, or until a fork easily pierces the beet. The size of beet will determine cook time. Then, remove from oven. Ideally put on plastic gloves so you don’t stain your hands. Open packets and using two pieces of paper towel, run the skin right off. Remove stem and dice. Set aside.
Quinoa
  1. While beets roast, prepare quinoa. In a medium saucepan, bring water and quinoa to a boil. Cover and lower heat to low, allowing to simmer for 10 minutes, until all water is absorbed and the grains are puffed up and translucent. Turn off heat and keep in pot until ready to combine with beets.
  2. In a medium size bowl, add the quinoa beet, parsley, mint, lemon juice, olive oil, salt and pepper and stir well until fully incorporated. The quinoa will turn a gorgeous shade of red.
  3. Serve over a bed of baby greens, with chickpeas, and avocado.