Quinoa, Broad Bean And Sumac Pumpkin Tabouli

Celebrate the gorgeous flavours of the Middle East in this vegan quinoa, broad bean and pumpkin tabouli.

The ingredient of Quinoa Broad Bean And Sumac Pumpkin Tabouli

• 600g butternut pumpkin seeded peeled cut into 2cm pieces
• 2 tbsp olive oil
• 1 tsp sumac
• 500g pkt frozen broad beans
• 1 cup 200g quinoa rinsed
• 1 3 4 cups 435ml water
• 1 ripe tomato chopped
• 1 2 cup coarsely chopped flat leaf parsley
• 1 2 cup coarsely chopped mint
• 1 tbsp lemon juice
• 2 large pita breads toasted
• bought baba ghanoush to serve

The Instruction of quinoa broad bean and sumac pumpkin tabouli

• preheat oven to 200c line a baking tray with baking paper place pumpkin on the lined tray and drizzle with 2 tsp of the oil sprinkle with sumac and toss to combine season with salt and pepper bake for 25 30 minute or until tender
• meanwhile cook broad beans in a large saucepan of boiling water for 5 minutes or until heated through refresh under cold running water drain well peel broad beans and place in a large bowl
• place quinoa and water in a large saucepan bring to the boil reduce heat to low simmer covered for 15 minute or until water is absorbed and quinoa is tender set aside to cool
• combine pumpkin broad beans quinoa tomato parsley mint lemon juice and remaining oil in a large bowl toss to combine season with salt and pepper serve with toasted pita breads and baba ghanoush

Nutritions of Quinoa Broad Bean And Sumac Pumpkin Tabouli

fatContent: 531 775 calories
saturatedFatContent: 11 7 grams fat
carbohydrateContent: 108 grams saturated fat
sugarContent: 89 5 grams carbohydrates
fibreContent: 13 2 grams sugar
proteinContent: n a
cholesterolContent: 20 4 grams protein
sodiumContent: n a

Share this post