Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1 cup Macro organic tri-colour quinoa, rinsed
- 1 broccoli head
- 1/2 bunch continental parsley, finely chopped
- 1/2 bunch mint, leaves picked, finely chopped
- 1 red onion, finely chopped
- 2tablespoons hulled tahini
- 1/3 cup light Greek yoghurt
- 2 lemons, juiced
- 1/4 cup dry roasted almonds, roughly chopped (to serve)
- 1/2 pomegranate, arils removed and reserved (to serve)
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
13.4grams
Fat
10.6grams
Carbs
32.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make tabouli using quinoa and broccoli with this nutritionally approved recipe. Enjoy this healthier side dish alongside wraps or falafel.
Method
Step 1 of 5
Cook quinoa according to packet instructions. Set aside to cool completely.
Step 2 of 5
Separate broccoli stem from florets and roughly chop stem. Place stem in a food processor and blitz until finely chopped. Thinly slice florets.
Step 3 of 5
Combine quinoa, broccoli stem and florets, herbs and onion in a large bowl.
Step 4 of 5
Combine tahini, yoghurt and lemon juice. Season with pepper.
Step 5 of 5
Transfer tabouli to a large platter and sprinkle with almonds and pomegranate. Serve with dressing.
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