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Between you and me, I’ve never been a huge fan of quinoa. Please, oh please, don’t report me to the food blogger authorities! Just hear me out!
I know it’s something I should like, especially since my diet consists of vegetarian and pescatarian fare, but it hasn’t fully grown on me. On a night when I’m deciding between quinoa or couscous, the former very often gets passed aside. Couscous is easier to prepare and always makes for a satisfying side to broiled fish or vegetable stew. And it absorbs all of the spices and juices in these dishes beautifully.
Quinoa, on the other hand, takes twice as long to cook and, while it does have a subtle nutty flavor, I find that it takes a lot more finesse to season it. A sprinkle of salt and pepper won’t do the trick. It needs bright, bold flavors.
When deciding what to make from blogger and fellow New England resident, Béatrice Peltre’s, new cookbook, La Tartine Gourmande: Recipes for an Inspired Life (which is based on her blog of the same name), I was a bit skeptical to dive into a quinoa dish. Quinoa has been all over the internet recently and I couldn’t imagine there would be something worthy of yet another blog post.
I’ll be the first to admit that I was wrong… completely, undeniably WRONG.
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This is a recipe that needs to be made immediately… tonight, in fact. The ingredients aren’t hard to find, the preparation takes less than an hour. Eat it as a side or on its own. Serve it to family members or consume the whole bowl yourself. I promise, I won’t judge… and no one else should either.
Béa also suggests bringing this on a picnic, which I absolutely agree with. It’s rustic, yet elegant. Plus, I can’t imagine anything more satisfying than this dish served with a couple glasses of crisp white wine. I’m already counting down the days before I can pack up a lunch and take it to one of the beaches on Cape Cod. This will be the dish I make. Mark my words.
Now that I’ve fallen hard for this quinoa tabouli, I can’t wait to try out another recipe from Bea’s beautifully constructed book. It’s impossible to believe there isn’t a blogger out there who is not familiar with her site but for those of you who aren’t a part of this crazy community, let me introduce you.
I should start by saying that there are blogs that I read for a variety of reasons: captivating writing or vivid photography or their ability to come up with drool-inducing recipes. But you know you’ve found a true gem when it embodies all of these. There are times I come across a blog and, with the very first glance, my breath is taken away. Such is the case with Bea’s work, which is both ethereal and majestic. Take a peek at her blog, buy her book. You’ll see what I’m talking about.
I’ve had the pleasure of spending time with Bea these last few months and she is just as delightful in person as she appears on her blog. She’s not only an eloquent speaker, but a thoughtful listener. And the woman is darn charming too! Her gorgeous French accent… I wish I could record her voice on my iPhone so I could wake up to it every morning! (Sorry if I’ve embarrassed you, Bea. I just couldn’t help myself.)
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And now here’s the big announcement you’ve all been waiting for: Bea is giving away a copy of her book to two lucky A Thought For Food readers. That’s right! There will be TWO WINNERS! Not only that, but she’ll include a note in each book. I told you she was charming!
So, here are the giveaway details:
To enter, you must leave a comment on this post between now and Sunday, February 19th.
That’s it! Just one entry per person. This giveaway is open to everyone (the book can be shipped worldwide). Good luck!
If you don’t feel like waiting to find out if you’ve won, you can purchase La Tartine Gourmande from Amazon.
Beet and Quinoa Tabouli
from Beatrice Peltre’s La Tartine Gourmande: Recipes for an Inspired Life
serves 4-6
2 tablespoons pine nuts
1 cup cooked white quinoa
2 cups water or vegetable broth
Sea salt
1 large cooked beet, peeled and diced (see below)
1 cup mixed cherry tomatoes, cut in half
1/4 red onion, finely chopped
3 oz feta cheese, crumbled
for the vinaigrette:
Sea salt and pepperJuice of 1 lemon or lime
6 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon chopped mint
To cook the beet (unpeeled), you have two options: Add to a pot of water, bring to a boil, and cook until it’s easy to insert a knife in the middle. Or you can wrap it in aluminum foil and bake it in an oven preheated to 375 degrees F (190 degrees C). The cooking time depends on the size of the beet – it can take between 40 minutes and 1 hour – check regularly. Once cooked through, let cool before peeling it.
Toast the pine nuts in a frying pan over medium heat for 2 minutes, or until lightly colored and fragrantl remove from the heat and set aside to cool.
Rinse the quinoa under cold water and drain it in a colander. Add it to a pot and cover with the water or broth and a pinch of sea salt. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water or broth is absorbed. Re move from the heat and keep covered for 5 more minutes. Transer the quinoa to a bowl and fluff it with a fork; let cool. Add the beet and toss gently. The quinoa will take on a nice pink color. Add the tomatoes, onion and cheese.
To prepare the vinaigrette: In a small bowl, combine the sea salt and pepper with the lemon juice and oil, and whisk to emulsify. Stir in the herbs. Dress the salad with this vinaigrette and adjust the seasoning to your taste. Add more dressing if you like and serve with the pine nuts.
214 comments
Also in the “not really a lover of quinoa camp” (farro or barley any day) but I do love the flavors of beet and feta, the pine nuts won me over. The recipe sounds so flavorful; a beautiful job on presentation, I can’t wait to try it.
i also prefer barley.
beets= yummy!
I love quinoa! So good and good for you! Can’t wait to try this recipe!
Beets are such a great addition to cold dishes like this in the wintertime – as for quinoa, I think it strongly depends on what varieties (and to some extent even which brands) you get – red quinoa I find a bit more bitter than plain white quinoa, but it has its place and can also be quite lovely depending on how you prepare it. Now can you figure out how to teach me to like kale? It’s my “I know I should like this but I just haven’t found the right recipe yet” healthy food
This recipe truly looks killer, such a beautiful color and great combination of flavors! Great giveaway, I have been eyeing that book for a while, so well, fingers crossed!
Quinoa is one of my new favorite foods so this recipe looks wonderful! And La Tartine Gourmande’s cookbook is a must-add to my collection!
Bea’s fresh and wholesome food is always so inspiring as is her beautiful photography.
I also don’t love quinoa as much as I want to…but with beets and feta and mint (i might try a swap with my fav goat cheese) I gotta try this!
I have been drooling over her book recently. All of the recipes just look amazing…plus her photographs are just beautiful! Thank you for the giveaway!
I want to eat this for lunch today! Great recipe.
I must confess quinoa isn’t my favorite grain either. I love beets though (and Bea) so this recipe could be a “win.” If you prefer couscous you might want to check out millet. It’s very similar in texture to couscous, but it’s a whole grain (and is gluten free, like quinoa). (Shhh, I’m a dietitian, don’t report me to the blogging authorities!)
I love quinoa, I adore Bea’s blog, and I’m excited about her new cookbook! If I don’t end up winning the giveaway, I will definitely be ordering the book =).
I love beets. Love quinoa. Love feta. This recipe must have been made by santa for me.
Great giveaway. Airy photos. Like the beet red of the quinoa B.
Lovely post, recipe and shots. Béa is the best!
I love quinoa, and have since the dark days when even my natural foods co-op didn’t always have it. This longtime vegetarian, however, has never warmed up to beets. Would love to win a copy of the cookbook anyway. Thanks for the giveaway!
Can we be totally brutally honest? I go back and forth with quinoa. Constantly. Some days I love it, some days it’s just not quite filling…and a lot of times I eat it because I know it’s good for me. With this salad…I know it’d be love. Sheer true love.
This is a lovely recipie! Perfect for weekday lunches!
Uau! This is an amazing prize! I would love to win and it just perfect for me… I love trying new things and experimenting… because that’s what cooking is all about! Love! Love!Love!
P.S.: I love your blog and your work… truly inspiring and amazingly fresh!
i was never a big fan of beets. my mother loved them and i just remember thinking that a red veggie was weird! i haven’t tried it since i was a little girl but maybe it’s time
this dish looks great for Vday, seeing as it’s tinted a pretty pink because of the beets 
great giveaway!!
I’m afraid if I bring this to a picnic no one will eat it simply because it is so beautiful people would hate to disturb it! I love quinoa, love beets and can’t wait to get some really nice tomatoes to make this recipe.
Bea is amazing, she is a talented food stylist and photographer. This beet and quinoa tabouli is definitely a must to make!
GORGEOUS photos, and…I can’t wait to make this. I seriously love quinoa, and this recipe has me drooling at 9am
xo
Bea’s photography is amazing. I will no doubt be seduce by the visuals in her cookbook.
I have been hearing so much about this book and I would love to win it! The Beet and Quinoa Tabouli recipe sounds delicious, thanks for sharing.
This tabouli looks so delicious, not to mention beautiful! I love that the beats died the quinoa such a luscious red. I’ll have to give this a try, too!
Great post Brian and Bea! I’m a huge fan of beets and this looks delicious. As always such inspiring photography too
I cant wait to try the recipe. I love quinoa(especially red) and the recipe looks fabulous.
I can’t wait to get my hands on this book! It looks so beautiful and sounds so tasty! I’ll have to make this recipe this week!
Bea’s photos are stunning…
I know I’ll ended up buying her book sooner than later…
Beautiful recipe…I can’t wait to own this book!
Now this is a colorful salad and I like that you used the quinoa although I too haven’t used quinoa very often. Looks delicious. Have a great day.
See now I AM a big fan of quinoa, have been since before it was trendy – discovered it in, of all places, Paris! This looks intriguing. Bookmarking for when it’s a little warmer!
I’m sure Bea’s recipes reflect the beauty and simplicity of her food photography. Her cookbook would be the prize book on my shelf. It would be wonderful to win a copy!
What a colorful dish ~ Looks perfect for Valentine’s Day!!
A perfect dish for Patagonian summer! I’ve been looking for some new beet recipes, and this sounds delicious. I can’t wait to try it this week!
La Tartine Gourmand’s book and photos look amazing and I heard she will be doing a cooking demo at Trident Cafe on Newbury soon!
I can’t wait to try this once it gets warmer out and take it on a picnic like suggested! Thanks for sharing
I adore quinoa! Although I may be more fond of La Tartine Gourmand’s lovely book!
This looks delicious! Great colours! Wonderful pictures too!
I happen to love quinoa, and beets, and feta, so this is going on my must-make list. I would love to win her book. It looks gorgeous and if the other recipes are anything like this one, I’ll be making everything from it.
What a beautiful salad! I love quinoa and beets, so this is perfect for me. I’d love to win that gorgeous cookbook too!
I too am not a big fan of quinoa but have been looking for a recipe to convince me to eat more of it. I will definitely give this a try!!
That salad looks delish! Swooning over that cookbook!
Wow, the colors in that salad are so fabulous, it makes me want to whip this up right now!
Brian, What a gorgeous dish! Wish a had a few fresh garden tomatoes… I hate buying grocery store tomatoes this time of year.
I’m such a fan of Beatrice’s evocative writing, stunning photography and sumptuous-yet-wholesome recipes! It goes without saying that I would absolutely love to win!!
I love your sophisticated yet wholesome recipe Beet and Quinoa Tabouli. This is a great sample recipe for your book, as it beckons one to get this book, and make these recipes! I love beets, how many veggies people walk right past every week at the grocery store! And tabouli with quinoa, who would have considered it, yet it sounds so good.
I made a quinoa pilaf very similar to this last summer, and it was just lovely. This cookbook looks beautiful, and I would love to see some more! Thanks!
Stunning photography – I’d love to own this!
I just love the simplicity of your blog + header design. I just found your blog the other day and am so happy I did! The recipe + book look amazing.
I’ve loved quinoa since the first bite. I cook it in a pressure cooker and it cooks up in a jiffy. Have been a fan of Bea’s work for a few years now. Would love to win the book!
I recently discovered Quinoa and love it.
Looking forward to trying this out!
Beetween you and me (see what I did there?), I was never a fan of beets until recently. Now I try to add them to everything! I’ll be trying this one out tonight!
For the love and quinoa and beets… this is terrific and TOTALLY post worthy, in my book at least. Mint and chives to boot? Yes please.
Quinoa became a life-changer about a dozen years ago when it was declared kosher for Passover. Quinoa Tabouli is a crowd favorite during the holiday, and since I love all things beets, I can’t wait to give this recipe a shot.
i’m already a fan of quinoa, so i’m guessing this really does need to be made tonight
fabulous!! i bet her cookbook is full of great recipes!
Oh, I’ve been hearing so much about this cookbook and blog lately and it’s all new to me. Can’t imagine how I’m just learning about her now! The quinoa recipe sound divine. It’s going on my list of recipes to try. Great giveaway!
would love to make this recipe and have the great cookbook in my collection!
Thanks for the giveaway! I am also learning to love quinoa–it’s been really hit or miss for me thus far so it’s good to have a recipe for a sure thing.
I keep trying to make quinoa into something and it keeps failing me. I have high hopes for Heidi’s quinoa cakes, and now this tabouli.
She sounds lovely! You sound lovely! This salad looks extra lovely! I love it all.
Mmm. I love the colors in this dish! I’ll take a copy please ; )
This looks absolutely delicious, and healthy (which is what I really need right now!). And of course, I’d love to win a copy of the book – fingers crossed!
What a beautiful and colorful dish! Looks very delicious.
What a stunning quinoa salad – will have to keep my eye out for Béatrice Peltre’s new book.
Yesss. I’ve been on the hunt for more (colorful) quinoa recipes! Stunning photographs, per usual.
I love quinoa and I have some beets that need to be used ASAP. This looks like the perfect recipe for me
I’ve never eaten quinoa. Can I admit that here? Does that make me an outcast? It’s on my to-make list, swearsies!
This may be the recipe that finally makes me try to cook with beets. The finished product is simply beautiful. I am with you though, I have never been on the quinoa love train, it is OK but wa never a favorite. This may change all that.
Oh, I love “la tartine gourmande” and this quinoa recipe
I was going to call the food authorities on you, but since you redeemed yourself by liking this recipe I’ll let it go. Quinoa and beets are two of my favorite foods, oh this looks delicious! I can’t wait to get my hands on that book.
I just joined the group! I am making the Quinoa Tabouli tonight. Thanks so much for sharing it! The cookbook looks amazing.
I always use quinoa with fish dishes because I don’t want anything to take way fom the flavor of the fish, but still need a starch. I’m so over rice.
A recipe this pretty could make a quinoa believer out of me too. GREG
Mmnnn!. . . I loves me some beets, they can’t be beat.
¡Tenemos la remolacha, tenemos la remolacha!
I’ve never had quinoa but this recipe makes it look so good! I’ve been wanting to try it, but just haven’t found a recipe that suited my tastes…until today! I will be putting this on my menu soon so thanks for sharing it! The cookbook looks fantastic too!
Stumbled on your site while on a regular visit to “Pioneer Woman”. Love your site!! Great pics and recipes I can’t wait to try. Thanks for the giveaway!.
I <3 the color of this dish, and cant wait to make it!!
I am ambivalent about quinoa but my husband loves it, and we are both mad about beets, so I will have to try this recipe! Please enter me in the book draw because the photos I’ve seen are wonderful and my life revolves around cooking vegetables.
If this came earlier I would have it for dinner! Quinoa is an acquired taste, but we are working on it because it is so good for us>> this recipe should move is all the way to like…
My husband and I are semi retired and have started cooking so having the La Tartine Cookbook would be fabulous>> and I thank you for the chance to win it…
Can’t wait to try this recipe!!!!!! Would love to try more from this beautiful book!!!
Your photography is beautiful, but so is that dish!
Looks like an interesting dish…I usually don’t like beets but I would give this a try.
Love this recipe, the book and your shots, B! The colour is beautiful. Bea has done a tremendous job, truly stunning work.
This is such an explosion of colour. Beautiful recipe. Now I am even more excited about the several copies of La Tartine Gourmand that are due to arrive next week … so so excited!
I have to admit, I am not a fan of quinoa at all. I have tried many, many recipes and always leave feeling disappointed. This might be the recipe to convince me to try again.
This looks like an excellent way to get my boyfriend to eat (and LOVE) beets! I’m also a big fan of beet greens, so I think when I try this recipe I will add them in too!
I never get my quinoa quite right, so I’m eager to try this, especially since it has beets! Yum!
I am so excited to get this book…maybe I’ll have luck on this giveaway:). I’m addicted to roasted beets and quinoa and can’t wait to try Bea’s recipe with pine nuts and feta…delicious!
That quinoa puts my dinner to shame! But looking forward to trying the recipe soon.
Always looking for a different kind of cookbook and this looks like just the one. Yea
I can’t wait to get my hands on this book! Love her photography, so beautiful!
Can’t wait to try this recipe!
When I was in college I worked at this little Mediterranean restaurant that served the most amazing tabouli. My diet pretty much consisted of tabouli, hummus and pita three nights a week. I must say, this recipe looks even more amazing! LOVE the bright colors.
Making this recipe right now and would love to check out the cookbook! I’m thinking though given the number of servings listed and the fact that the water and cooking instructions are listed as well that it should maybe be 1 cup UNCOOKED quinoa? That’s how I’m making it anyway
We are currently moving toward a plant baased diet and this would be fantastic. I do not have the cooking expertise yet to do a lot of veggie meals.
I like how beautifully colorful this meal is and how tasty it sounds, but I think what I like most is how nutritious it is. I am very intrigued by her cookbook and would love to get my hands on a copy!
My girlfriend and I are vegetarians looking for new options in the kitchen and she has had her eye on Bea’s book for awhile. Hope I can surprise her with it!
This recipe ROCKS my socks off… yes I made it. If this is a taste of the whole book, I like what I’m seeing/eating!
Thanks so much Brian. Btw, today is my fête, you know in France we celebrate people’s first names and today is la Saint Béatrice
So it is also appropriate 
I’ve tried quinoa once–at costco. And I’m guessing that’s the exact reason why I didn’t enjoy it…because this quinoa tabouli looks delicious! Definitely trying it again
Winning Comment!
Have to say that A, prefer entering giveaways this good, old fashioned way than by that rafflecopter…things and B, I was never a massive fan of quinoa until I had it in this awesome nut and tomato recipe that my friend STILL has to sent to me! Damn unreliable people.
I just love quinoa!! The truth is that I made something similar to this tabouli using brown rice. The result was not bad but I think quinoa is a better option to add more flavour to the beet than brown rice.
Looks delicious, refreshing! Nice photos, too.
Great photos! I’ve been a quinoa convert for a while now and this just prove to me I was right.
I LOVE quinoa! Im a grain girl anyway. Going to try this recipe for lunch this weekend. Thank you !
I love eating quinoa when other people rinse, cook and season it.
Would LOVE to win Bea’s book!
Wow – just look at the COLOUR! Love it – and I need to eat more quinoa too
Wow I am definitely hopping on the beet and quinoa train! The cookbook looks amazing, and, as a poor student in Spain, I would love to give such a beautiful book a home
I have hopped on the Quinoa train not so long ago, I was also a skeptic! Now I find new ways of preparing it and really like it. As for the book, it looks as amazing and I am certain it is as great as her blog. I read both of your blogs daily!
(crossing my fingers to win the book)
I heart quinoa…and with the beets…this recipe is in my wheelhouse. The cookbook looks beautiful!
This tabbouleh looks great!
I would love to win the COOKBOOK
Thank you for opening it up to international .. I’m in Canada.
Beets are delicious
A delicious dish!
Beautiful& Lovely recipe from an equally gorgeous book!
This is just beautiful! I can’t wait to try it. I love tabouli but sometimes it can taste too harsh to me. I can’t wait to make this recipe — I bet the quinoa and the beets soften up the flavors very nicely. Great contest!
I am not head over heels in love with Quinoa but I am getting there slowly slowly. Love the gorgeous color of the dish and book sounds amazing. Crossing my fingers and toes and hoping I win a copy!
I’m with you Brian. I should love quinoa, and I make it often, but not because I love it, but because I know it’s good for me. I will definitely be giving this recipe a try. Beets are one of my most fave veggies…so it’s already a winner in my eyes. Great giveaway (crossing my fingers). Happy Valentine’s Day!!
Hey Brian, I think the link you provided for her blog is not working!
Love the colors, textures and balance of flavors. Sometimes ingredients such as quinoa are beautiful vehicles to gather different ingredients together to make a wonderful dish. Beautiful photos of food. Yum! Would love to have a copy of your book !
Rose aka Foodhst
Mmm, this looks fantastic – I adore the color the beets gave the quinoa. Very pretty, and I am sure delicious!
Brian that has to be the most colourful delicious version of Tabouli I have ever seen! I might actually get my girls to start eating beets this way!
Thanks so much for sharing such a wonderfully crafted dish!
i love quinoa…what a pink gem of a dish.
I am a big fan of Bea. I had the same feeling with quinoa and I have changed my mind after experiencing it as Bea prepares it…
Just arrived to your blog, I will explore it in the upcoming days!
Hugs from a hot Buenos Aires,
Cris
(Don´t count this comment as a duplication!; just come back to say that I loved your blog and will return to pick up your recipes and try them at home!)
Kindly,
Cris
That quinoa salad does look amazing! Love the photos of it, my mouth is watering just looking at it. I really want that book!
Awesome tabouli! You had me at beets and quinoa, but the whole combination is delicious! I must try it!
Love it how Quinoa seeds have taken the lovely hue from beets! The recipe needs a quick try.
I love quinoa but I cook it a minute longer than the recommendations on the package. I add it to most of my salads. Hub could live without it too but he eats it.
I look forward to making this soon. Beets are very high on my “love” list.
I just put her cookbook on my amazon wish list last night.
I’m also a huge fan of quinoa tabouli, and beets, so I’m really looking forward to trying this bowl of awesomeness.
oooh, her style is so pretty and elegant. I’d love the chance to cook from this book!
Oh this book would be perfect to remind of New England when my husband and I move from Cambridge out West this fall!
This looks scrumptious…especially as we can get wonderful fresh beets from our local farmers’ market. And I do love quinoa. What a lovely looking book!
Can’t wait to try this dish! Quinoa and beets are two of my faves so together, woahh! I’m also a big cook booker collector, and this one looks delish!
Looks great, love all the ingredients! I just tried cooking my quinoa in whey (saved from strained yogurt.) It gives the grains a nice sour, citrusy flavor. Might work with your couscous, or maybe bulgar…
I’m a huge lover of quinoa but have yet to venture into something so beautiful. The textures….ahhh!! I can’t wait to make this tonight with a nice piece of salmon and glass of wine:)
Most inspiring quinoa dish I’ve seen in a while — can’t wait to try it out! Just favorited Béa’s blog and am looking forward to flipping through the pages of her book. Thanks for sharing!
I love quinoa and am always on the lookout for new recipes. Can’t wait to try this. I even have some beets in the fridge.
I love beets and I love quinoa, but not so much with the feta. I’d either leave it out or sub in ricotta salata.
I love beets and quinoa. I can’t wait to try this recipe. PINNED!
Well you have managed to change my mind. I like quinoa, but my experience has been that it is a labor intensive grain that isn’t the easiest to flavor. So, I’m so happy to see this post basically tell me I’m wrong. Can’t wait to try this. And looks like I need to order this book.
As a side note-I love the color the beets leave behind on it.
I simply love beets and pine nuts and have been looking for something to make quinoa seem even slightly palatable. I’m going to make this for my after-workout meal today! Thank you!
That looks delicious and quinoa’s more nutritious than the traditional bulghur.
I do a quinoa tabouli in the summer – but this one looks waaay more awesome.
This dish looks divine! I have most of the ingredients and will try it today. I am missing some of the herbs but I think it will turn out nicely without them. Thank you for this healthy, appetizing beet/quinoa combination.
Beets AND quinoa? I’m in.
This recipe and book look amazing. I WILL make this for sure. Would love to win a copy of the book too.
Thanks!
This looks great. I just wish that cherry tomatoes were tastier this time of year! The ones photographed in this dish look beautiful but I have a difficult time finding ones worth eating.
I LOVE the colours in that Tabouli – would be so amazing to serve in an outdoor setting! Thanks for the recipe and the giveaway!
Having just got the hang of cooking quinoa..(i’ve always been a couscous fan as well!) I’m really getting into experimenting with it. This recipe looks absolutely gorgeous and colorful. I can’t wait to try it!!
In love with the recipe before making it!! It has all the stuff that as a kid I hated, but now makes my heart sing. I need this beautiful and inspiring book!
I love quinoa and will certainly try this recipe. Yum! Thanks for sharing.
I’m with you. Well .. I was with you when you were back with me. heh. It’s not that I don’t like quinoa. I’m just not in love with it for all it’s amazing qualities. I have mixed it with brown rice which makes it a little better. Basically, I’ve mixed it with things and unlike some of my uber healthy friends, I really can’t just eat it straight without any mix-ins. But .. maybe .. I’m just not doing it right.
Your relationship with quinoa Brian is like mine with beets. This is a beautiful dish visually and I’m sure delicious. By the way I tried a great Breakfast Quinoa dish I found on Leite’s Culinaria that is fantastic (depending on what you prefer in a breakfast cereal). Might help get you over the hump (but if you can’t stand hot cereal, ‘never mind’!).
Love this dish! I can’t wait to get the book too!
I just made a pasta and beet dish – don’t you love the way the beets tint everything red? It’s not a color I see much in my diet.
Thanks for hosting a giveaway!
I’m in the love quinoa, love beets camp so this recipe is going on the immediate “to make” list. Thanks!
I collect cookbooks. This one would make a great addition to my collection. I not only love to read cookbooks, but I cook from them too. I am always looking for some great recipes. This cookbook looks like a winner.
I love beets and i love la tartine gourmande blog and everything she makes.
I’ve tried to register to the workshops but they’re always booked so quick.
Would love to get a copy of the book all the way to dubai, UAE.
good luck to me..
Love this! Have to go check out her site. xoxo
I’ve cooked quinoa only a few times,but I’m definitely going for this celicate tabouli with feta, cherry tomatoes and chives!
I would LOVE to win this one!
Made a version of this salad tonight! So good delish. Would love to see what else this book has in store…
Would have never thought of combining quinoa with beets but sounds interesting…
Cool giveaway
Love your site and love love la tartine gourmande!
I agree that the choice between quinoa and couscous is an easy one, but I really do like quinoa. I like its slightly crunchy texture. I can’t eat it RIGHT NOW because I’m laying low on the carbs…fml.
Also, that cookbook looks amazeballs.
When it comes to quinoa, I’m right there with you. . . I like the idea of it better than the taste/texture. I appreciate the nutrition and protein density of it, though there are definitely grains out there I would prefer to eat from a texture standpoint. Nevertheless, I am always up for a great quinoa recipe, and the one you have presented here looks great. I love that the recipe includes beets and pine nuts – I imagine this helps the dish turn out with a very warm and rich flavor. I have this recipe bookmarked so that I will be fully prepared next time I restore my quinoa inventory (tomorrow)
I have never tried quino, but this would make me try it with this recipe! Would love that book!
I still haven’t tried quinoa, but have recently discovered farro and am enjoying that, especially with roasted vegetables. This cookbook looks like it would provide other options, as well.
This looks so good. I have to try this this weekend. Thanks for the great post.
The colour of that tabouli is amazing!
I’d love to serve myself up some of the dishes in this book, thank you for the chance.
kate1485 at hotmail.com
The cookbook is lovely! This dish looks like a perfect side dish for the dinner party I’m attending this weekend. Thanks!
I DESPERATELY WANT TO WIN!!!!
I am also obsessed with cooking quinoa in stock to retain flavour!!!
I agree with you about quinoa vs. couscous. I didn’t like it when I made it at home, but I do like to fill up on it at the Whole Foods salad bar. I’d love to add this book to my collection. I’m impressed that she did the photography herself. It’s gorgeous and not easy!
This looks like an inspiring cookbook!
Today was the first time I ever had a salad that had fresh tomatoes and roasted beets together. It was delicious!! I think Bea’s recipe to combine beet with quinoa would be fantastic as well – such earthy flavors would marry well. This would be great to pack for a school lunch! Hearty and satisfying. (Too bad white wine can’t be packed for a teacher’s school lunch too!)
Thank you for opening my eyes to quinoa…It’s now my new staple! What a delicious dish.
Love the colors in this! What a great healthy recipe =)
It’s been too long since I’ve had quinoa! LOVE the colors of this dish.
I would love a copy of this book, it looks tantalizing!
All of those photos look fantastic! The quinoa looks great with the blush of purple from the beets. I’d love to try this recipe, but without the tomatoes. Thanks for posting it and for hosting a giveaway!
I really wanted to make it to Bea’s book signing in Brookline but I had to work later than expected
I literally work/live right down the street! She’s amazing.
Bea has been such an inspiration to me – would love to win..
Beautiful photographs — beets are one of my favorite vegetables! Bea’s cookbook looks amazing, thanks for hosting a giveaway.
I love quinoa and this dish is gorgeous! Thank you for sharing both the recipe and her site!
Very inspiring and with such gorgeous photos. It might just inspire my husband to cook! Looking forward to trying it out!
You always have such beautiful pictures of your delicious food.
I just came across your blog today. It’s fab. Also that quinoa looks DELICIOUS!
yummy !!!!! i am hungry after reading your post ! I would love a copy of this book!
I really only bake with quinoa flour, I never really make quinoa itself, though it’s one of those things that are on my list. That said, this dish looks gorgeous so it might be the one that kicks me over the edge into making it…
Ooh la la! I’ve been reading Béa’s blog for a few years and I can’t wait to have her new book in my hands. This quinoa salad sounds marvelous (and has her signature palette of luscious colours).
MMMM!
This looks gorgeous! And the colors! I can’t wait to cook this, I’ve always wanted to try quinoa!
I love quinoa and beets so looks like a match made in heaven!
I love quinoa but have never mustered up the courage to make my own yet – but will give it a shot sometime this week
who could resist pink food??
Gorgeous photos!
I just came across your blog and love your photography! I would also love to own the Tartine Gourmande cookbook – it looks amazing. I am excited to have found a new blog to follow!
I’ve ordered Bea’s book by Amazon but it hasn’t arrived yet! Wouldn’t mind another for my coffee table though!
Just saw a comment or something about you over on Twitter, so I had to pop over and check out your blog (still need to browse). I’ve been following La Tartine Gourmande for a while now – she can make even the most simple recipe somehow beautiful and inspirational!
Although nowhere near as beautiful, I’ve been making a Quinoa Tabouli for a while now. Being Armenian (originally from Hingham – no living in NY), we make a red Tabouli called Eech. The first time I decided to swap the bulgur for quinoa, half the batch was eaten before I even mentioned it. Nobody seemed to notice! We’ve been trying to incorporate more of the quinoa into our diets over time, but you’re right – we usually have it with lots of other bold flavors.
This book will be a wonderful addition to someone’s collection, hopefully mine!
I admit that I’m just coming around to cooking with quinoa as well and now I love it. This recipe looks amazing and I will definitely have to try it.
I will be so happy to win Béa’s cookbook. I love her blog. I wish to be one of the two lucky ones
Thanks for the giveaway.
Oh, I would love to win this books, just for the pictures alone!
Thanks for the giveaway!!
I love quinoa and have been looking for a good way to try beets for awhile. Can’t wait to try this!
[...] Maria of Two Peas and their Pod and Heather of Farm Girl Gourmet for winning the copies of the La Tartine Gourmande cookbook! [...]
The Tabouli looks so good.
Ok, so after reading your eloquently written post I am embarrassed to admit that I love Quinoa. I love using it in lieu of rice for a risotto; I posted a recipe the other day for a Lavender and Vanilla Scented Quinoa Pudding, and I love it tossed with a little truffle oil, S&P and Parmesan.
I also love your beautiful photography and your lovely writing, as well as your optimism. I lived in New England for over a decade and when I did I knew that there were a lot of “days” to count in February before I could hit the beach!
This is my first visit to your blog, but it will not be my last.
Cheers!
this is my ABSOLUTE fave book and blog! I wouldn’t mind having another copy of her book – one for the kitchen and one for my library!!!
oh how i would love to win! fingers crossed!
[...] http://www.athoughtforfood.net/2012/02/recipe-beet-and-quinoa-tabouli-and-a-la-tartine-gourmande-coo… [...]
I’m still a bit sceptical about quinoa, too. But I love the recipes of Bea, so maybe I give it a new chance with this yummy looking dish! Sadly, I have missed the giveaway…
[...] with different ways to prepare lentils and the long neglected quinoa. (Have a look at this and this delicious recipe – really a “tastier take on whole [...]