Beet & Quinoa Tabbouleh
- Quinoa, rinsed -- 1 cup
- Garlic clove, minced -- 1 each
- Juice of large lemons -- to taste, roughly 2 each
- Chopped fresh flat-leaf parsley -- (from 3 large bunches) 3 cups
- Chopped fresh mint -- ¼ cup
- Beets, roasted and diced -- ½ pound
- Scallions, finely chopped -- 1 bunch
- Salt -- To taste
- Extra virgin olive oil -- ¼ cup
- Romaine lettuce, leaves separated, washed and dried -- 1 head
- In a small pot, heat 1 tablespoon of the olive oil. Place the rinsed quinoa into the pot to slightly toast with the oil, roughly 2 minutes. Add 2 cups of salted water (or vegetable/chicken stock) to the pan and bring to a boil. Reduce to a simmer, cover with a lid, and cook until all water is absorbed and the quinoa is tender, about 10-15 minutes.
- Drain the cooked quinoa to remove any of the excess cooking liquid. Transfer to a bowl and let cool.
- Meanwhile, toss the garlic, lemon juice, parsley, mint, beet, scallions and salt. After the quinoa is cool to the touch, mix together with the herbs and beet mixture (if you toss the quinoa while still warm, it will more than likely wilt the herbs slightly). Add the remaining olive oil, toss together, taste and adjust seasonings.
- Serve with/on top of the lettuce leaves.