This colorful, light, and flavorful quinoa tabbouleh takes less than half an hour to make, and is vegan and gluten free! Quinoa combines with cooling vegetables and herbs for a perfect summer treat.
Ingredients
1 cup dry quinoa
2 cups water
salt to taste
1 raw beet
¼ of a large English cucumber
1-2 tsp grated fresh ginger
4-6 mint leaves, chopped
2-4 basil leaves, chopped
1 tsp chopped fresh cilantro
juice of half a lemon
Instructions
Rinse quinoa and combine with water in a microwave-safe bowl. Cover with saran wrap and microwave on high for 8 minutes. Remove wrap carefully, add a pinch of salt, and stir. Replace wrap and return to microwave for 3-4 minutes. Remove wrap and let sit for 3 minutes.
In a bowl, half your beet and grate it into the bowl (I found grating finely to be easier). Grate the cucumber in the bowl and add the ginger and chopped herbs. Stir everything together until well combined.
Add salt to taste and lemon juice. Chill in fridge until cool and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/herbed-beet-quinoa-tabbouleh/