Pumpkin and quinoa tabouli bowl with tahini dressing

Pumpkin and quinoa tabouli bowl with tahini dressing

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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

  1. 2 tablespoons extra virgin olive oil
  2. 400g can chickpeas, drained, rinsed
  3. 1/2 cup roughly chopped fresh flat-leaf parsley leaves
  4. 1/2 lemon, zested
  5. 250g haloumi, thinly sliced
  6. 1 teaspoon sumac
  7. Sliced red chilli, to serve
  8. Lemon wedges, to serve
  9. 1/4 cup plain Greek-style yoghurt
  10. 1 tablespoon tahini
  11. 1 tablespoon lemon juice
  12. 3/4 cup white quinoa
  13. 2 tablespoons extra virgin olive oil
  14. 600g butternut pumpkin, cut into 1cm pieces
  15. 2 garlic cloves, thinly sliced
  16. 2 tablespoons pine nuts, toasted
  17. 1 teaspoon sumac
  18. 1 cup roughly chopped fresh mint
  19. 1/2 red onion, finely chopped
  20. 1 tablespoon lemon juice

The instruction how to make Pumpkin and quinoa tabouli bowl with tahini dressing

  1. Make Tahini Dressing: Combine yoghurt, tahini and lemon juice in a bowl. Season with salt and pepper. Cover. Refrigerate until required.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

calories: 721.78 calories
calories: 48.5 grams fat
calories: 15.5 grams saturated fat
calories: 51.3 grams carbohydrates
calories:
calories:
calories: 27.4 grams protein
calories: 21 milligrams cholesterol
calories: 1384 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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