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Beetroot and quinoa vegan

Beetroot Quinoa Tabbouleh

This dish is not only simple to make, but tastes great too! Have it as part of a salad or to accompany your main meal.

Prep time – 10 mins

Cook time – 20 mins


  • 115g / 4oz Quinoa
  • 2 Tablespoons Olive Oil
  • 2 Large Red Onions
  • 2 Tablespoons of Apple Cider Vinegar
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 Raw beetroots grated (200g / 7oz)
  • Handful of Parsley roughly chopped, plus extra to serve


  1. Put Quinoa in a sieve and rinse thoroughly under the cold tap, then put into a sauce pan with 300ml / half pint of water and bring to the boil. Cover and leave to cool slowly for 15 mins. Remove from hear and allow to stand covered for 5 mins
  2. Meanwhile, heat oil in a pan, add onions, stir and coat with the oil and then cover and leave to cook for 10 mins or until tender.
  3. Stir apple cider vinegar into the onions, let it bubble, then remove from the heat and add quinoa, lemon juice, beetroot, parsley. Add pepper to taste.
  4. Serve with red chard leaves, parsley or salad.



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