This quinoa tabbouleh is ready in 20 minutes and is the perfect meal to eat on the go. It’s really easy to make and so nutritious.
Chickpea And Hemp Tabbouleh – – Salad: 165g cooked chickpeas, 20g flat-leaf parsley, 20g fresh mint, 45g raw pine nuts, 45g hulled hemp seeds, small red onion, sliced, Grated zest of 1 organic lemon, medium heirloom tomatoes (about 700g) in different colours., Virgin olive oil,…
Moroccan Grated Carrot and Beet Salad – – grated carrots, grated fresh beets ( from 1 medium sized peeled beet), golden raisins, flax seeds, paprika (sweet, not hot), ground cumin, cinnamon, pinch Himalayan salt, pinch cayenne pepper, juice of 1 lemon, honey, sliced fresh mint…
Roasted Beetroot Hummus – – chick peas (garbanzo beans), medium beets (beetroots), garlic- crushed, juice of 1 lemon, olive oil, ground cumin, tahini, Roast your beets with skins on for between 30 and 45 minutes at 170°C until they are just tender (the size will…
Yotam Ottolenghi’s Quinoa and Fennel Salad Recipe, Super’ed up! – – olive oil, medium fennel bulbs, thinly sliced, maple syrup, apple cider vinegar, quinoa, broad beans (fresh or frozen) or lima beans, pumpkin seeds, green chili, desseded (optional) and chopped, ground cumin, chopped mint, chopped…