Asparagus, avocado & quinoa tabbouleh - Good Food Middle East
Discover a refreshing Asparagus, Avocado & Quinoa Tabbouleh from Good Food Middle East. Perfect for light meals or summer salads!
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Cooking tools:
- Citrus press
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Serving bowl
Ingredients
- 300g quinoa
- 250g soya beans
- 12 fat asparagus spears, woody ends snapped off and tips and stalks separated
- 300g Greek yogurt
- 1 tsp sweet paprika, plus a pinch to serve
- 2 garlic cloves, crushed
- zest and juice 2 lemons
- ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
- 4 spring onions (we used the ones with the fat bottoms), thinly sliced
- large pack mint, leaves picked
- 2 small packs dill, roughly chopped
- large pack parsley, roughly chopped
- 2 avocados, stoned, peeled and cut into chunks
- juice 3 limes
- 1 tbsp agave syrup
- 2 tbsp rapeseed oil
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