Quinoa is pronounced ’keen-wah’ and it is in fact seeds from a vegetable related to spinach. High in protein, contains iron, fibre and riboflavin.
300ml/½ pint water
2 tsp low-salt vegan bouillon powder OR half a vegan stock cube
2 tsp olive oil
2 large red onions, finely sliced
2 tbsp balsamic vinegar
2 tbsp freshly-squeezed lemon juice
2 small raw beetroots, peeled and grated – about 200g/7oz (use kitchen gloves if possible as beetroot stains the skin!)
Handful flat-leaf parsley, coarsely chopped
Salt and freshly ground black pepper
Colourful salad leaf selection upon which to serve tabbouleh
Orange and lemon slices to garnish
Plain vegan yoghurt
Steamed peas (about 1 cup) or other pulses of choice
Put the quinoa in a fine sieve and rinse thoroughly under the cold tap. Then place into a saucepan with 300ml/0.5 pint water and the bouillon. Bring to the boil.
Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded.
While the quinoa is cooking, warm the olive oil in a roomy saucepan. Add the onions, stir to coat with the oil, then cover the pan and leave to cook gently for 10 minutes, or until very tender. Add a splash of water if they start to dry out.
Stir the balsamic vinegar into the pan, let it bubble, then remove from the heat.
Add the quinoa, lemon juice, beetroot, parsley and salt and freshly ground black pepper to taste.
Serve on a bed of salad leaves and garnish with the orange and lemon slices.