Avocado Superfood Tabbouleh

This tabbouleh contains a good source of three essential minerals required for healthy bones including magnesium, calcium and phosphorus.


Serves 2
adults
589
Kcals
per serving

10 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Quinoa (150g)
Frozen soya beans (125g)
Low fat Greek yoghurt (150g)
1 tsp paprika (3g)
1 clove garlic, finely diced (6g)
1 medium lemon, zested and juiced (80g)
1 medium courgette, sliced into strips lengthways with a peeler (150g)
1/2 small cucumber, halved lengthways, deseeded and sliced (100g)
2 large spring onions, finely sliced (20g)
Mint leaves, torn (10g)
Flat leaf parsley, chopped (10g)
1 small avocado, peeled, stoned and sliced (100g)
1 medium lime, juiced (50g)
1 tsp honey (8g)
1 tbsp extra virgin olive oil (15ml)
2 pinches of salt
Pinch of ground black pepper

Method

  1. Place the quinoa in a medium-sized saucepan of cold water and bring to the boil. Once boiling, continue to cook for a further 5 minutes or until the seeds begin to ‘sprout’. Drain with a sieve and set aside to cool.
  2. Rinse out the pan, refill with water then bring to the boil. Add the soya beans and cook for 2 minutes then drain and run under cold water to cool.
  3. In a small bowl mix the yoghurt, paprika, garlic and lemon zest. Season with salt, then chill in the fridge whilst you prepare the salad.
  4. On a large plate combine the quinoa, soya beans, courgette, cucumber, spring onions, mint, parsley and avocado. Season with salt and pepper.
  5. In a small bowl add the lemon and lime juices, honey and olive oil then whisk to combine.
  6. Pour the dressing over the salad and gently toss.
  7. Serve the salad with a dollop of the lemon yoghurt.
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Nutritional information per serving

589kCal, 2455kJ
25.2g
24.7g
4.4g
62.3g
13.6g
12.3g
106mg

© The Vegetarian Society