Tabbouleh is traditionally made with bulgar, tomatoes, cucumber and a lot of parsley. This Beet Tabbouleh version is a little different and a good alternative in the winter when tomatoes aren’t in season. Beets have a way of turning everything pink, so instead of white we’ve used protein rich black quinoa. Its color makes the rich red of the sweet roasted beets and the green of the crunchy celery stand out like jewels. Black quinoa and regular white cook in the same way, so use our basic quinoa recipe. You could also substitute the black quinoa for Basic Couscous.
- Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
- In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.
- Add the quinoa or couscous a little at a time until the dish is about half couscous and half vegetables. Sprinkle with toasted almonds. Serve.
- One cup quinoa
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 large beets, roasted or boiled, peeled and cut into a small dice
- 2 celery stalks, cut into a small dice
- 2 green scallions, quartered through the root end and diced
- 2 tablespoons chopped dill
- ¼ cup toasted almond slices
- Sea salt, to taste
Ann's Tips and Tricks
To makes things go even faster, I sometimes purchase pre-cooked shrink-wrapped beets. They are a little more expensive, but definitely cut down on the effort.