Broccoli and carrot tabbouleh

Name: Broccoli and carrot tabbouleh
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: Olive oil for frying; 1 small onion, finely diced; 200-250g grated carrot (about 2 medium carrots); 1 small broccoli (about 300g), broken into florets and whizzed in a food processor until fine; 300g cooked quinoa (about 150g uncooked); 90-100g shelled, unroasted pistachios; For the dressing; 75ml extra-virgin olive oil; Grated zest and juice 1 lemon; 10g fresh chives, snipped; 1 garlic clove, finely chopped; ½ tsp dijon mustard; 1 tsp maple syrup

Easy
June 2016

Easy
June 2016

Serves 4
Hands-on time 40 min

Zita Steyn’s gluten-free tabbouleh recipe is perfect for a light lunch or vegetarian side dish.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 431kcals
Fat: 28g (3.9g saturated)
Protein: 14g
Carbohydrates: 28.2g (8.7g sugars)
Fibre: 7.9g
Salt: 0.2g

Nutrition: per serving

Calories: 431kcals
Fat: 28g (3.9g saturated)
Protein: 14g
Carbohydrates: 28.2g (8.7g sugars)
Fibre: 7.9g
Salt: 0.2g

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Ingredients

Olive oil for frying
1 small onion, finely diced
200-250g grated carrot (about 2 medium carrots)
1 small broccoli (about 300g), broken into florets and whizzed in a food processor until fine
300g cooked quinoa (about 150g uncooked)
90-100g shelled, unroasted pistachios

For the dressing

75ml extra-virgin olive oil
Grated zest and juice 1 lemon
10g fresh chives, snipped
1 garlic clove, finely chopped
½ tsp dijon mustard
1 tsp maple syrup

Olive oil for frying
1 small onion, finely diced
200-250g grated carrot (about 2 medium carrots)
1 small broccoli (about 300g), broken into florets and whizzed in a food processor until fine
300g cooked quinoa (about 150g uncooked)
90-100g shelled, unroasted pistachios

For the dressing

75ml extra-virgin olive oil
Grated zest and juice 1 lemon
10g fresh chives, snipped
1 garlic clove, finely chopped
½ tsp dijon mustard
1 tsp maple syrup

Method

Heat a glug of oil in a medium pan over a gentle heat. Fry the onion with a pinch of salt for 4-5 minutes until soft and translucent. Add the carrots and cook for a few minutes.
Add the broccoli to the pan and cook for 2 minutes more or until both the carrot and broccoli are tender, stirring occasionally to prevent burning. Transfer to a serving dish.
Whisk all the dressing ingredients with a pinch of salt in a small bowl, then pour over the warm vegetables and mix. Stir in the quinoa and nuts, season to taste, then serve.

Method

Heat a glug of oil in a medium pan over a gentle heat. Fry the onion with a pinch of salt for 4-5 minutes until soft and translucent. Add the carrots and cook for a few minutes.
Add the broccoli to the pan and cook for 2 minutes more or until both the carrot and broccoli are tender, stirring occasionally to prevent burning. Transfer to a serving dish.
Whisk all the dressing ingredients with a pinch of salt in a small bowl, then pour over the warm vegetables and mix. Stir in the quinoa and nuts, season to taste, then serve.