Charred beets with quinoa tabbouleh salad and sumac-pickled onions

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Charred beets with quinoa tabbouleh salad and sumac-pickled onions

Dairy-Free, Lean & Clean, Gluten-Free, Vegan, Soy-Free, Family-Friendly, Diabetes-Friendly, Mediterranean

2 Servings, 600 Calories/Serving

25–40 Minutes

This Middle Eastern–inspired plant-based meal combines two superfoods—quinoa and kale—served with sweet charred beets in a wintry take on tabbouleh.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 organic red onion
  • 1 teaspoon sumac
  • 2 tablespoons red wine vinegar
  • ½ pound peeled roasted beets
  • ¼ cup walnuts
  • 1 organic Honeycrisp or other apple
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 ounces organic shredded kale or other leafy greens

Nutrition per serving

Calories: 600, Protein: 15g (30% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 12g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV), Carbohydrates: 67g (22% DV), Total Sugars: 22g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the pickled onion.


Pickle the onion

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a small bowl, stir together the onion, sumac, and red wine vinegar. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Toast the walnuts; char the beets

  • Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into 1-inch pieces.
In a dry medium frying pan over medium heat, toast the walnuts, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
In the same pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the beets, season with salt and pepper, and cook, stirring occasionally, until lightly charred and warmed through, 2 to 3 minutes. Remove from the heat.
While the walnuts and beets cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the tabbouleh

  • Core and cut the apple into ½-inch pieces.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Drain the onion, reserving the pickling liquid.
In a large bowl, combine the kale with the pickling liquid and 2 tablespoons [¼ cup] oil and gently massage the leaves. Add the apple, parsley, onion, and quinoa and toss to combine. Season to taste with salt and pepper.


Transfer the beets to individual bowls and top with the tabbouleh salad. Garnish with the walnuts and serve.
Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Pickle the onion.
  • Assemble the tabbouleh.
  • Garnish with the walnuts.