Name: Winter tabouli and roasted carrots recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: holiday
Ingredients: 2 bunches baby carrots, scrubbed, trimmed (halved lengthways if large); 2.50 gm ground cumin; 20.00 ml pomegranate molasses; 18.20 gm extra virgin olive oil; 1 large red onion, cut into thin wedges; 120g (3⁄4 cup) tri-colour quinoa, rinsed, drained; 150g trimmed kale leaves; 1 ⁄250.00 ml chopped fresh continental parsley leaves; 45g (1 ⁄4 cup) pomegranate arils; 3 green shallots, thinly sliced; 40.00 ml toasted pepitas; 42.00 gm fresh lemon juice; 24.00 gm tahini

Winter tabouli and roasted carrots recipe

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Revamped Tabouli with quinoa, kale, and pomegranate, bursting with flavors and textures for just $3.95 per serving.

Ingredients:

2 bunches baby carrots, scrubbed, trimmed (halved lengthways if large)
2.50 gm ground cumin
20.00 ml pomegranate molasses
18.20 gm extra virgin olive oil
1 large red onion, cut into thin wedges
120g (3⁄4 cup) tri-colour quinoa, rinsed, drained
150g trimmed kale leaves
1 ⁄250.00 ml chopped fresh continental parsley leaves
45g (1 ⁄4 cup) pomegranate arils
3 green shallots, thinly sliced
40.00 ml toasted pepitas
42.00 gm fresh lemon juice
24.00 gm tahini

Instructions:

Preheat the oven to 200C/180C fan forced, and prepare a large baking tray by lining it with baking paper.
In a large bowl, combine the carrot, cumin, 2 tsp pomegranate molasses, and 2 tsp oil. Toss well. Arrange on a tray and roast at 400°F for 20 minutes. Add red onion for the last 10 minutes until carrots are golden and tender.
While the quinoa simmers in a saucepan filled with boiling water for 12 minutes or until tender, drain it. Place the kale in a large heatproof bowl and pour boiling water over it. Let it sit for 30 seconds, then refresh it under cold running water, drain, gently squeeze out excess water with your hands, and roughly chop.
In a mixing bowl, toss together quinoa, kale, parsley, pomegranate arils, shallot, and pepitas. Season the mixture. In a separate small bowl, whisk together lemon juice, tahini, and remaining oil. Divide the Tabouli and carrot mixture onto plates. Drizzle with the tahini dressing, season to taste, and serve.

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