Broccoli and carrot tabbouleh recipe | delicious. magazine

Name: Broccoli and carrot tabbouleh recipe | delicious. magazine
Ingredients: Olive oil for frying; 1 small onion, finely diced; 200-250g grated carrot (about 2 medium carrots); 1 small broccoli (about 300g), broken into florets and whizzed in a food processor until fine; 300g cooked quinoa (about 150g uncooked); 90-100g shelled, unroasted pistachios; For the dressing; 75ml extra-virgin olive oil; Grated zest and juice 1 lemon; 10g fresh chives, snipped; 1 garlic clove, finely chopped; ½ tsp dijon mustard; 1 tsp maple syrup

www.deliciousmagazine.co.uk

Zita Steyn's gluten-free tabbouleh recipe is perfect for a light lunch or vegetarian side dish.

View Original

Share this recipe:

Ingredients

Olive oil for frying
1 small onion, finely diced
200-250g grated carrot (about 2 medium carrots)
1 small broccoli (about 300g), broken into florets and whizzed in a food processor until fine
300g cooked quinoa (about 150g uncooked)
90-100g shelled, unroasted pistachios
For the dressing
75ml extra-virgin olive oil
Grated zest and juice 1 lemon
10g fresh chives, snipped
1 garlic clove, finely chopped
½ tsp dijon mustard
1 tsp maple syrup