Quinoa Tabbouleh with Roasted Beets, Mint, & Pomegranate Seeds
Prep Time
45 minutes (if roasting beets)
Prep Notes
This especially anti-inflammatory dish includes pomegranate seeds and roasted beets for a wonderful sweet tart flavor. There's also almonds and arugula for additional flavor and crunch! This recipe is adapted from Dr. Weil's cookbook: True Food: Seasonal, Sustainable, Simple, Pure.
Cooking Time
30-40 minutes
Yields
4 servings
Ingredients
1/2 pound beets
1 cup quinoa
1⁄4 cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 medium garlic cloves or 1 large, mashed
1/4 tsp sea salt
pinch of red pepper flakes
1⁄4 cup fresh parsley, roughly chopped
2 Tbsp fresh mint, roughly chopped
2 scallions, chopped
1 oz. arugula (about one handful)
1⁄4 pomegranate, seeds removed
2 Tbsp slivered almonds, toasted
Directions
- Preheat the oven to 400° F.
- Wash beets and remove greens and stems if present. If beets are large, halve or quarter them to about 1 1/2 to 2 inch cubes. Arrange on a large piece of foil. Drizzle some olive oil over them with a pinch of salt. Wrap securely and place in preheated oven. Roast for 30-40 minutes (time will depend on size.)
- Remove the beets from the oven and allow to cool for 20 minutes. Cut into 1/2 inch cubes and set aside.
- Meanwhile, bring broth (or water) to a boil. Add the quinoa. Lower the heat, cover, and simmer for 20 minutes. Let cool. Fluff with fork.
- In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes.
- Add the beets, quinoa, parsley, mint, scallions, and arugula and toss well to combine.
- Divide the salad among serving plates.
- Top with pomegranate seeds and almonds before serving. Alternatively, add nuts and seeds to salad and toss together with other ingredients.
Notes
Cooking tips
Use canned beets for convenience. To intensify beet flavor, pan roast chopped beets for a few minutes in a dry sauté pan over medium heat.
Buy pomegranate seeds in a container instead of the whole pomegranate.
Credit
Evey Schweig Health Coach & Anti-inflammatory Specialist
Adapted from: https://www.drweil.com/diet-nutrition/recipes/quinoa-tabbouleh/
