Beet and Quinoa Tabbouleh with Pomegranate Vinaigrette
This vibrant Mediterranean-inspired salad takes the classic tabbouleh to the next level by using fluffy quinoa instead of bulgur and sweet roasted beets in place of tomatoes. Fresh herbs, crisp cucumber, and a tangy-sweet pomegranate vinaigrette bring brightness and balance. It’s hearty enough as a light main or perfect as a stunning side dish.
⏱ Time Breakdown
Prep Time: 20 minutes
Cook Time (Beets + Quinoa): 30–40 minutes (can be done ahead)
Total Time: 50–60 minutes
Servings: 4–6
Ingredients
For the Salad:
¾ cup quinoa (uncooked)
1½ cups water or vegetable broth
2 medium beets, peeled and diced (or roasted whole and then diced)
1 cucumber, finely diced
3–4 green onions, thinly sliced
½ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ cup fresh dill or cilantro (optional)
Salt and pepper, to taste
For the Pomegranate Vinaigrette:
3 tbsp pomegranate molasses
2 tbsp red wine vinegar or lemon juice
1 tsp honey or maple syrup (optional, to balance acidity)
⅓ cup extra virgin olive oil
1 garlic clove, finely minced
Salt and pepper, to taste
Optional Additions:
¼ cup pomegranate seeds (arils), for garnish
Crumbled feta cheese, for a salty, creamy contrast
Toasted nuts (like pistachios or almonds), for crunch
Instructions
Step 1: Cook the Quinoa
1. Rinse quinoa thoroughly in a fine mesh sieve.
2. In a small saucepan, combine quinoa and water or broth. Bring to a boil, then reduce to a simmer.
3. Cover and cook for 15 minutes or until all liquid is absorbed.
4. Fluff with a fork and let cool completely.
Step 2: Cook or Roast the Beets
Option A – Roast:
1. Wrap whole beets in foil and roast at 400°F (200°C) for 40–45 minutes or until tender. Peel and dice.
Option B – Boil (faster):
1. Peel and dice raw beets. Simmer in water for 20–25 minutes until fork-tender. Drain and cool.
Step 3: Make the Vinaigrette
1. In a small bowl or jar, whisk together pomegranate molasses, vinegar or lemon juice, honey (if using), garlic, salt, and pepper.
2. Slowly drizzle in olive oil while whisking to emulsify.
Step 4: Assemble the Salad
1. In a large mixing bowl, combine cooled quinoa, diced beets, cucumber, green onions, parsley, mint, and optional herbs.
2. Pour over the vinaigrette and toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with pomegranate seeds, feta, or nuts if desired. Serve chilled or at room temperature.
Notes
Beets: Roasting brings out sweetness, while boiling is faster — both work well. Pre-cooked beets also work in a pinch.
Herbs: Parsley and mint are essential; dill or cilantro adds complexity.
Make-Ahead: This salad keeps well and improves as it sits — ideal for meal prep or next-day serving.
Tips
Chill quinoa and beets before mixing for best salad texture.
Add chickpeas or lentils for more protein.
For a tangier vinaigrette, add more lemon or vinegar.
Pomegranate molasses can usually be found in Mediterranean or Middle Eastern stores — or make your own by reducing pure pomegranate juice.
❓ Frequently asked questions FAQ
Q: Can I use bulgur instead of quinoa?
A: Yes! Use 1 cup cooked bulgur for a more traditional tabbouleh texture.
Q: Can I make this vegan?
A: It’s naturally vegan — just skip the optional feta.
Q: What if I can’t find pomegranate molasses?
A: Substitute a mix of balsamic vinegar and a touch of honey or reduced pomegranate juice.
Q: Can I use golden beets?
A: Yes — they offer a milder flavor and beautiful color contrast.
Q: How long does it keep?
A: 3–4 days in the fridge, tightly sealed. Great for lunchboxes!
Nutritional Information
Calories: 260
Protein: 6g
Carbohydrates: 30g
Fat: 13g
Fiber: 5g
Sugars: 7g
Sodium: 200mg