Broccoli and carrot tabbouleh
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Easy
- June 2016

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Serves 4
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Hands-on time 40 min
Zita Steyn’s gluten-free tabbouleh recipe is perfect for a light lunch or vegetarian side dish.
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Gluten-free recipes
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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
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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
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.
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delicious. tips
The tabbouleh will keep for up to 24 hours in a container in the fridge
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