Asparagus, Avocado & Quinoa Tabbouleh Recipe

Name: Asparagus, Avocado & Quinoa Tabbouleh Recipe
Ingredients: Quinoa: 300g quinoa; Soya Bean: 250g soya beans; Asparagus: 12 fat asparagus spears, woody ends snapped off and tips and stalks separated; Greek Yogurt: 300g Greek yogurt; Sweet Paprika: 1 tsp sweet paprika, plus a pinch to serve; Garlic Clove: 2 garlic cloves, crushed; Lemon: zest and juice 2 lemons; Cucumber: 1/2 large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced; Spring Onion: 4 spring onions (we used the ones with the fat bottoms), thinly sliced; Mint: large pack mint, leaves picked; Dill: 2 small packs dill, roughly chopped; Parsley: large pack parsley, roughly chopped; Avocado: 2 avocados, stoned, peeled and cut into chunks; Lime: juice 3 limes; Agave Syrup: 1 tbsp agave syrup; Rapeseed Oil: 2 tbsp rapeseed oil

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Asparagus, avocado & quinoa tabbouleh is a Gut-friendly recipe for 4 - 6 people, takes only 30 mins; recipe has quinoa, soya bean and asparagus.

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Ingredients

Quinoa: 300g quinoa
Soya Bean: 250g soya beans
Asparagus: 12 fat asparagus spears, woody ends snapped off and tips and stalks separated
Greek Yogurt: 300g Greek yogurt
Sweet Paprika: 1 tsp sweet paprika, plus a pinch to serve
Garlic Clove: 2 garlic cloves, crushed
Lemon: zest and juice 2 lemons
Cucumber: 1/2 large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced
Spring Onion: 4 spring onions (we used the ones with the fat bottoms), thinly sliced
Mint: large pack mint, leaves picked
Dill: 2 small packs dill, roughly chopped
Parsley: large pack parsley, roughly chopped
Avocado: 2 avocados, stoned, peeled and cut into chunks
Lime: juice 3 limes
Agave Syrup: 1 tbsp agave syrup
Rapeseed Oil: 2 tbsp rapeseed oil