To make quinoa tabouleh, boil 2 cups water, and stir in 1 cup dry quinoa. Reduce heat, and let simmer for 15 to 20 minutes, or until all water is absorbed. Transfer the quinoa to a bowl, and fluff with a fork. Let cool.
Once cool, add in 1/2 cup finely chopped parsley, 1/4 cup chopped coriander, 1/4 cup chopped mint leaves, 2 medium diced tomatoes, 4 tablespoons olive oil and salt and pepper to taste. Mix thoroughly.
To make a roasted beet salad, preheat the oven to 350 degrees Fahrenheit. Cut 2 to 3 medium-sized beets into cubes, and rub with olive oil. Place them on a baking sheet, and bake for 20 minutes.
Roast 1 red pepper and 1 tablespoon sesame seeds on the stove. Seed and cut the roasted red pepper into 1/2 inch strips. Place beets, red pepper, 3 cloves peeled and sliced garlic, 1 large diced tomato, 1 finely sliced red onion and 1 small block of cubed feta cheese into a bowl, and mix. Add sesame seeds, and mix again.Learn more about Nutrition & Diets