Are you looking for interesting ways to make a quinoa recipe come alive? Quinoa comes in a variety of colors, is a native grain to the high Andes, is a complete protein and also is a good source of magnesium, manganese, iron, copper and phosphorus. It’s very versatile in recipes and easy to make. This is a great dish for lunch and even leftovers. Enjoy!
QUINOA TABBOULEH adapted from www.drweil.com
ingredients
1 lb beets
2 cups red quinoa (or white or black – your choice!)
1⁄2 cup extra-virgin olive oil
1⁄4 cup freshly squeezed lemon juice
3 garlic cloves, mashed
pinch of red pepper flakes
1⁄3 cup chopped fresh 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
directions
- Preheat the oven to 350° F. Line a baking sheet with aluminum foil.
- Pierce the beets in a few places with a fork. Bake for 45 minutes to one hour, until tender and easily pierced with a knife.
- Remove the beets from the oven and allow to cool for 20 minutes. Use paper towels to peel off the skins.
- Cut into cubes and set aside.
- Meanwhile, bring four cups water to a boil. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes, until the quinoa is dry and fluffy. Let cool.
- In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
- Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
- Divide the salad among serving plates. Top with pomegranate seeds and almonds before serving.
Makes 4 to 6 servings
“Comparison is the thief of joy.” -Theodore Roosevelt
Be Well ~Meg @REJOOVwithMeg
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