Broccoli and carrot tabbouleh
Zita Steyn’s gluten-free tabbouleh recipe is perfect for a light lunch or vegetarian side dish.
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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
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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.
Nutrition
- 431kcals Calories
- 28g (3.9g saturated) Fat
- 14g Protein
- 28.2g (8.7g sugars) Carbs
- 7.9g Fibre
- 0.2g Salt
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