Fall/Winter Quinoa Tabbouleh

Prep Time

10 min

Prep Notes

Cooking the beets take 50 minutes. Otherwise the dish is quick to make. You can buy already cooked beets to speed things up.

Cooking Time





-1 cup dry quinoa

-2 cups organic arugula or kale

-1 stalk celery

-1 medium grated carrot

-1 medium beet cooked and chopped

-1/3 cup raw pumpkin seeds (pepitas)

-1 avocado sliced

-1/2 cup chopped parsley

-Juice of 1 lemon

-1 clove garlic pressed

-Himalayan salt or sea salt and black pepper to taste

-Optional: feta cheese, pistachio or other nuts, black beans


- Rinse the quinoa thoroughly to remove the saponin (naturally present pesticide on the grain)

- Bring water to a boil add quinoa, reduce heat to simmer the grain for 8-10 minutes until the grain is opened up

- Drain and reserve in a bowl

- Bake the beet wrapped in aluminum foil in the oven. Cool and peel. Chop in small pieces.

- Add the arugula, beets, grated carrot, chopped celery and parsley, pressed garlic, sliced avocado in the bowl and blend well.

- Sprinkle with lemon juice, salt and pepper

Optional: Present topped with a few pieces of feta cheese