Tri Colour Quinoa Tabbouleh With Fish & Falafels

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17 Ingredients

Number of servings

4

3 cloves garlic, crushed
2 large ripe tomatoes, seeded, diced
1 Lebanese cucumber, diced
1 cup mint, chopped
1 small onion, finely chopped
1 cup parsley, chopped
2 Lebanese breads (to serve)
5milliliter olive oil spray
1/4teaspoons sumac
1 lemon, sliced (to serve)
4tablespoons hummus (to serve)
12 falafels
4 ling fillets
2tablespoons olive oil
1/3 cup apple cider vinegar
1 cup tri colour quinoa
1tablespoons lemon juice

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Whisk dressing ingredients (apple cider vinegar, olive oil, lemon juice, garlic and sumac) together in a small bowl. Set aside.

Step 2 of 3

Place quinoa into a small pan with 1 cups of water. Bring to the boil, reduce heat to a simmer, cover and cook for 10 minutes or until the water has been absorbed and the quinoa is tender. Remove from heat and set aside for 5 minutes. Fluff with a fork, transfer to a bowl and leave to cool. Add herbs, cucumber, onion, tomato and dressing to quinoa. Toss to well combine. Set aside.

Step 3 of 3

Meanwhile, heat falafels as per packet instructions. Spray both sides of fish fillets with oil. Heat a non-stick frying pan over medium high heat. Cook fish for 2-3 minutes each side or until just cooked though. Season. Serve with hummus, tabbouleh, falafels, bread and lemon.