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Beetroot Quinoa Tabbouleh Recipe (with Video)

Easy, Vegan, Fish-free

Discover our Beetroot Quinoa Tabbouleh Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 15min


Quinoa Salad
- 1 c Quinoa
- 2 Beets, cooked, chopped into cubes, store-bought
- 1 small cucumber
- 1 Red onion, finely diced
- 1 bunch Parsley, finely chopped
- 1 c Mint leaves, chopped
- 2 Lemons, juiced
- 3 tbsp Olive oil
- 1 tsp Sumac
- 1 tsp Cumin
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
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Boiling the Quinoa
1. Begin by boiling the quinoa.
2. Thoroughly wash it and use double the amount of water (ratio 1:2).
3. 1 cup raw quinoa is equal to 3 cups cooked quinoa.
4. Bring to a boil and let simmer for about 15 minutes.
5. Don't stir!
6. Take off the heat and let it sit for another 5–10 minutes.
7. Fluff with a fork and let it cool.
8. This can also be done ahead of time.
Preparing the Salad
1. In a large mixing bowl, combine the red onion with lemon juice, olive oil, and salt.
2. Let it marinate for a few minutes to soften the onion.
3. Meanwhile, prepare all the other ingredients.
4. Add cooled quinoa, cucumber, beets, parsley, sumac, cumin, and pepper to the marinated red onion.
5. Combine well.
6. Ready to enjoy!

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