Beetroot and Quinoa Tabouleh

I know, you thought the novelty had worn off and Marion has given up on this blog at last. Sorry for being so inattentive to your food needs. Life has been busy and the heat has not helped.
Yesterday I made an Apple Strudel for the first time in about 4 years. Really had to hunt the recipe down. You should try it sometime,  all that walking around the table stretching dough paper thin saves you going to gym for the day, though after gobbling it up you need gym again. Ho hum.
So to get to something healthy..... Sorry there is no photo but I promise it is lovely and tasty and HEALTHY!!
Credit goes to WW TASTE mag. This is ridiculously easy to make and quite filling.
         
                                   Beetroot and Quinoa Tabouleh
Serves 6 for lunch, 4 for supper

2T pine nuts
1 cup uncooked quinoa
2 cups vegetable stock
salt
4 small beetroot or 2 large, cooked and peeled and diced
1 cup cherry tomatoes, halved
1/4 red onion finely chopped or 4 spring onions finely sliced
90g feta cheese, crumbled

Dressing:
salt and pepper
 juice of 1 lemon/lime
 6T olive oil
 2T parsley, chopped
 1T coriander, chopped (I have left this out if unavailable)
 1T chives, chopped
 1T mint, chopped

Toast the pine nuts in a pan over a medium heat till lightly coloured. Remove from heat.
 Rinse quinoa and place in a saucepan with the stock and a pinch of salt. Bring to the boil and simmer 12 - 14 minutes till stock has been absorbed. Remove from heat and allow to stand, covered, for 5 more minutes.
 Transfer quinoa to a bowl and  stir beetroot through, then add remaining ingredients (excluding the nuts.) Mix dressing ingredients together and stir through, sprinkle with the nuts.

Happy cooking and eating:)