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Asparagus, avocado & quinoa tabbouleh

Asparagus, avocado & quinoa tabbouleh

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Add texture and flavour to this nutritious side or packed lunch with soya beans, crunchy cucumber and chopped fresh herbs

  • Gluten-free
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
low inkcal402
fat20g
saturates5g
carbs36g
sugars10g
fibre5g
protein17g
salt0.2g
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Ingredients

Method

  • STEP 1

    Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.

  • STEP 2

    Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.

  • STEP 3

    Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won’t be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.

  • STEP 4

    On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.

Goes well with

Recipe from Good Food magazine, May 2015

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A star rating of 3.9 out of 5.8 ratings
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