Tonight’s dinner: hummus and homemade pita chips and beet and quinoa tabouli!

Keegan roasted the whole head of garlic in tin foil in the oven for the hummus, which I’ve never done before and it was delicious! It gave the hummus more of a nutty flavor and took away a little of the bite, I would recommend trying it if you have the time. He also seasoned and baked his own pita chips! Now for the tabouli. You need:
1 cup quinoa
2 c water or veggie broth (I used broth)
Sea salt
1 large beet
1 pint mixed cherry tomatoes
1/4 c red onion, finely chopped
3oz. feta cheese (optional)
Pepper
Juice of one lime or lemon
6 tbsp chopped parsley
1 tbsp chopped mint
1. Cook the beet. The recipe said to cook it whole, peel and dice later (I assume so you don’t cook all the nutrients away, but I missed that part and peeled and chopped mine and then cooked it; it certainly cooked faster, and it was still delicious.
2. Cook quinoa in veggie broth or water, fluff, remove from heat and toss in beet - it gives it a beautiful pink color!
3. Add the cherry tomatoes (halved), feta (crumbled) and red onion (diced)
4. Prepare a vinaigrette by combining the juice from the lemon or lime, sea salt, pepper, parsley and mint - dress the salad and top with toasted pine nuts! This salad was so delicious!!! Highly recommended. :)