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.
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
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
2tbsp lemon juice
¼tsp black pepper
¼tsp ground cinnamon
¼tsp ground cloves
¼tsp ground nutmeg
¼tsp ground ginger
100ml avocado or olive oil
- Pre heat the oven to 180°C, and line 1 large baking tray with parchment or foil.
- 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.
- Check on the vegetables regularly turning as necessary and returning to the oven until cooked then remove from the oven to cool.
- 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.
- Next chop the mint and parsley and make the dressing by whisking the lemon juice, spices and oil in a small jug.
- 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.
- Stir through some of the pomegranate seeds and flaked almonds reserving a few to garnish.
- Serve with bean burgers and relish or as a side to meat skewers or grilled fish.