quinoa beet tabouli

quinoa beet tabouli (adapted from La Tartine Gourmande: Recipes for an Inspired Life)

I know, sounds like an odd combination, but it's good. trust me.

4 T toasted pine nuts (you could use walnuts instead)
2 c quinoa
4 c veggie broth
4 beets
1 c tomatoes
1/2 red onion
1/2 head red chard, chopped
vinaigrette:
4-6 T fresh lemon juice, depending on your taste
5 T olive oil
6 cloves minced garlic
2 T each: parsley, green onions, mint

preheat oven to 450, prick some holes in the beets with a fork, place whole beets in cast iron skillet, drizzle with olive oil and generous pinch of salt. roast in oven till done, approx 30-50 min. meanwhile, cook quinoa in veggie broth (instructions here). dice tomatoes, onion, chard. heat olive oil, add garlic to pan, saute until lightly browned, remove from heat, put chard and a generous pinch of salt in pan w/ garlic to wilt. when quinoa is done cooking, place in large bowl, add herbs, toms, onion, chard/garlic/oil mixture, nuts and lemon juice. remove beets from oven, rough chop them and add to quinoa, season w/ salt and pepper and enjoy!