This vegan and high protein dinner is satisfying yet very easily digestible. It’s inspired by the original Arabic tabbouleh, a bulgur side dish with lots of delicious fresh herbs. I switched the bulgur for quinoa, added a little something something and turned it into a nutritious dinner. Perfect on a spring day (which – yesss! – is almost here, folks) and fantastic fuel after an intense work-out.
Prep time: 30 minutes
THIS IS WHAT YOU’LL NEED
1 ½ cup dry quinoa | 1 vegetable stock cube | 1 small red onion, finely minced | ½ cucumber, diced in quarters | cherry tomatoes, sliced in half | 1 small sweet potato, diced | handful of fresh spinach | 1 cup of fresh flat parsley| 1 cup of fresh mint leaves | 1 ½ tablespoon fresh lemon juice | 1 large garlic clove | 1 tablespoon olive oil | 1 tablespoon cider vinegar | handful of raisins (I prefer monukka raisins: the jumbo ones) | handful of pecans.
THIS IS WHAT YOU’LL DO:
1. Wash and cook the quinoa as instructed on the wrapping. Add the stock cube.
2. Meanwhile, put the sweet potato cubes in a small pot with water and let them boil for about 6 to 8 minutes, or until tender.
3. Now let’s get started on those fresh herbs by turning them into a paste. Get yourself a bowl and hand blender or normal blender and blend the following until you’ve got a nice, thick and smooth paste:
- 1 cup of flat parsley
- 1 cup of fresh mint leaves
- 1 tablespoon of olive oil
- 1 tablespoon of cider vinegar
- 1 large garlic clove
- 1 ½ tablespoon fresh lemon juice
Season your herb paste with salt and pepper.
4. Put your raisins in a cup of hot water, and let them soak for about 5 minutes. This way they’ll become nicely soft again.
5. When the quinoa has cooled, pour the paste over the quinoa. Stir well, until you’ve got a perfectly green quinoa.
6. Add the sweet potato, tomatoes, onion, cucumber, spinach and raisins. Stir to combine.
7. Season with salt and pepper and serve with the pecans on top.
TIP: to make your tabbouleh extra tasty, roast your pecans in a frying-pan just before serving them.
Photo credits: Taj Amsterdam
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