This rainbow of gut nourishing roasted vegetables and quinoa is a great twist on the traditional Lebanese dish which uses bulgur wheat and salad vegetables.  The use of quinoa in this tabbouleh provides a plant-based complete protein making this the perfect colourful side for any meal.

SERVES: 4

NOTES: Store in an airtight container in the fridge for up to 3 days.

ALLERGENS: Nuts (almonds)

Ingredients

Vegetables for roasting

1 red onion, peeled and sliced into 8ths

250g butternut squash, peeled and cut into bite site cubes

1 red pepper (100g), de-seeded and cut into bite size chunks 

1 green pepper (100g), de-seeded and cut into bite size chunks

Pinch of salt

Drizzle of olive or avocado oil

Tabbouleh

150g uncooked quinoa (250-300g cooked weight)

300ml boiling vegetable stock

28g bunch parsley, finely chopped

28g bunch mint, stalks removed and leaves finely chopped

50g pomegranate seeds

30g flaked toasted almonds

Dressing

2tbsp lemon juice

¼tsp allspice

¼tsp black pepper

¼tsp ground cinnamon 

¼tsp ground cloves

¼tsp ground nutmeg  

¼tsp ground ginger

100ml avocado or olive oil

 

Method

  1. Pre heat the oven to 180°C, and line 1 large baking tray with parchment or foil.
  2. Prepare the vegetables for roasting and mix on the baking tray.  Drizzle  with a little oil and place in the oven to roast for 15-20 mins.
  3. Check on the vegetables regularly turning as necessary and returning to the oven until cooked then remove from the oven to cool.
  4. Meanwhile add the quinoa and the vegetable stock to a saucepan and bring to the boil, cover and simmer on a low heat for 10-12 mins until the water has been absorbed and the quinoa is cooked.  Remove from the heat and spread out onto a baking sheet to cool to ensure it does not overcook.
  5. Next chop the mint and parsley and make the dressing by whisking the lemon juice, spices and oil in a small jug.
  6. Bring the tabbouleh together by adding the cooled quinoa to the vegetables in a large bowl and adding the herbs and dressing, mixing well to combine.  
  7. Stir through some of the pomegranate seeds and flaked almonds reserving a few to garnish.
  8. Serve with bean burgers and relish or as a side to meat skewers or grilled fish.