Warm Beetroot and Quinoa Tabbouleh
Ingredients
- 200g quinoa
- 2 red onions, finely sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 small raw beetroots, grated
- Half a courgette/zucchini, julienne sliced*
- 1 carrot, julienne sliced
- 1 avocado, sliced
- Handful of flat-leaf parsley and fresh mint, coarsely chopped, plus extra to serve
- Red chard leaves or other green salad leaves to serve
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