Pumpkin And Quinoa Tabouli Bowl With Tahini Dressing

A hearty healthy bowl full of pumpkin, haloumi, chickpeas and quinoa is just the recipe for a healthy lunch or dinner.

The ingredient of Pumpkin And Quinoa Tabouli Bowl With Tahini Dressing

• 2 tbsp extra virgin olive oil
• 400g can chickpeas drained rinsed
• 1 2 cup roughly chopped fresh flat leaf parsley leaves
• 1 2 lemon zested
• 250g haloumi thinly sliced
• 1 tsp sumac
• sliced red chilli to serve
• lemon wedges to serve
• 1 4 cup plain greek style yoghurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• 3 4 cup white quinoa
• 2 tbsp extra virgin olive oil
• 600g butternut pumpkin cut into 1cm pieces
• 2 garlic cloves thinly sliced
• 2 tbsp pine nuts toasted
• 1 tsp sumac
• 1 cup roughly chopped fresh mint
• 1 2 red onion finely chopped
• 1 tbsp lemon juice

The Instruction of pumpkin and quinoa tabouli bowl with tahini dressing

• make tahini dressing combine yoghurt tahini and lemon juice in a bowl season with salt and pepper cover refrigerate until required
• make pumpkin and quinoa tabouli place quinoa and 1 1 2 cups cold water in a medium saucepan over high heat cover bring to the boil reduce heat to low simmer for 10 to 12 minutes or until liquid is absorbed and quinoa is tender set aside to cool
• meanwhile heat 1 tablespoon oil in a large frying pan over medium high heat add pumpkin cook stirring for 5 minutes or until golden add garlic cook for 1 minute or until fragrant add 1 4 cup water cover bring to the boil reduce heat to low simmer for 5 minutes uncover cook for a further 1 to 2 minutes or until liquid has evaporated and pumpkin is tender transfer to a heatproof bowl add pine nuts and sumac season with salt and pepper toss to combine
• add mint onion pumpkin mixture lemon juice and remaining oil to quinoa season with salt and pepper toss to combine cover tabouli and set aside
• heat 1 tablespoon oil in same pan add chickpeas cook tossing for 5 minutes or until golden transfer to a heatproof bowl add parsley and lemon zest season with salt and pepper toss to combine
• heat remaining oil in pan over high heat sprinkle haloumi with sumac cook haloumi for 1 to 2 minutes each side or until golden divide tabouli and chickpea mixture among 4 bowls top with haloumi and tahini dressing serve with chilli and lemon wedges

Nutritions of Pumpkin And Quinoa Tabouli Bowl With Tahini Dressing

fatContent: 721 78 calories
saturatedFatContent: 48 5 grams fat
carbohydrateContent: 15 5 grams saturated fat
sugarContent: 51 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 4 grams protein
sodiumContent: 21 milligrams cholesterol

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