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:
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Ingredients:
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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?
The Bondi Cook 