Quinoa Tabbouleh

A fabulous new restaurant opened in Denver called True Food and the cookbook is full of great recipes. I am a huge fan of quinoa and this is a delicious fall salad with beets, pomegranates and marcona almondsQuinoa tabbouleh

 

1# beets

1-2 cups red quinoa (depending on how much quinoa you like)

1/2 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

3 garlic cloves, mashed and minced

1/2 t. salt

pinch of red pepper flakes

1/3 cup chopped Italian parsley

1/4 cup chopped fresh mint

3 scallions, chopped

2 oz. arugula

1/2 pomegranate, seeds removed and reserved

1/4 cup chopped Marcona almonds (or any almond-Marcona are crispy)

Preheat oven to 400 degrees. Rinse beets and wrap in foil, bake for one hour, until easily pierced with a knife. Cool, peel and dice and set aside.

Bring 4 cups of water to a boil, add rinsed and drained quinoa and simmer, covered for 20 minutes, until the quinoa is dry and fluffy. Cool.

In a salad bowl, whisk the oil, lemon juice, garlic, salt and red pepper flakes. Add the beets, quinoa, parsley, mint, scallions and arugula and toss well to combine. Garnish with pomegranate seeds and almonds.

 

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