Rose Elliott’s warm beetroot and quinoa tabbouleh

Rose Elliott is a British vegetarian cookery writer. She first became a vegetarian at the age of three and has since written 55 books on vegetarian cookery.

 Fresh from the garden: lemon, beetroot, onions, parsley

 

Equipment:

  • Scales
  • Sieve
  • Saucepans & lids – med, large
  • Chopping board & knife
  • Peelers
  • Bowls – 2 large
  • Grater
  • Salad spinner
  • Citrus juicer
  • Measures – tablespoon
  • Serving bowls
Ingredients:

  • 125g quinoa
  • 2 tablespoons olive oil
  • 2 large red onions
  • 2 tablespoons balsamic vinegar
  • ½ a lemon
  • 2 small raw beetroot & any small leaves
  • A handful flat-leaf parsley
  • Salt and freshly ground black pepper

What to do:

  • Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml water and bring to the boil. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded, for 5 minutes.
  • Meanwhile peel, halve and finely slice the onions. Warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
  • Wash, peel and chop off the beetroot leaves. Carefully grate the beetroot to yield about 200g. Wash and spin-dry the small beetroot leaves & parsley and chop the leaves coarsely. Juice the half lemon.
  • Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat and add the quinoa, 2 tablespoons of lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.

 Notes: What is quinoa? Are beetroot leaves edible? What is balsamic vinegar? Where does the name tabbouleh come from?

 

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

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