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Quinoa, broad bean and sumac pumpkin tabouli
Quinoa, broad bean and sumac pumpkin tabouli
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in Middle Eastern flavors with this vegan quinoa tabouli featuring broad beans and pumpkin.
Ingredients:
  • 600g butternut pumpkin, seeded, peeled, cut into 2cm pieces
  • 36.40 gm olive oil
  • 1 tsp sumac
  • 500g pkt frozen broad beans
  • 200g quinoa
  • 435ml water
  • 1 ripe tomato, chopped
  • 125.00 ml coarsely chopped flat-leaf parsley
  • 125.00 ml coarsely chopped mint
  • 21.00 gm lemon juice
  • 2 large pita breads, toasted
  • Bought baba ghanoush, to serve
Instructions:
  • Preheat the oven to 200C. Line a baking tray with baking paper. Spread pumpkin on the tray, drizzle with 2 tsp of oil, sprinkle sumac, toss to coat, and season with salt and pepper. Bake for 25-30 minutes until tender.
  • Cook broad beans in a large saucepan of boiling water for 5 minutes until heated through. Refresh in cold running water, drain well, and peel before adding to a large bowl.
  • In a large saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes, or until water is absorbed and quinoa is tender. Allow to cool before using.
  • In a large bowl, mix together pumpkin, broad beans, quinoa, tomato, parsley, mint, lemon juice, and remaining oil. Toss well to combine. Season with salt and pepper. Serve with toasted pita breads and baba ghanoush.

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