Protein-rich quinoa caressed with lemon-scented garden herbs and topped with creamy avocado and Vitamin C rich Zespri SunGold Kiwifruit. This dish will keep you healthy all winter long.
260 g (2 cups) cooked quinoa
1 bunch parsley, chopped
Small bunch mint, chopped
3 spring onions, sliced
30 g pumpkin seeds
30 g pine nuts, toasted
2 avocados, halved
2 tablespoons hemp seeds
Sea salt and white pepper to taste
60 g capers
3 tablespoons extra virgin olive oil
4 Zespri SunGold Kiwifruit, halved
250 g natural Greek yoghurt or hummus
COMBINE quinoa, parsley, mint, spring onion, the juice of 1 lemon, olive oil, pumpkin seeds, pine nuts, salt, and pepper into a large bowl. Taste and adjust flavourings, adding a little more lemon if required.
SPREAD a few tablespoons of yoghurt onto the base of 4 serving plates; I love this addition as it makes the whole dish come together for eating enjoyment.
PILE the tabouli over the yoghurt.
DIP the tops of the avocado halves into the hemp seeds and arrange over the tabouli. Place the Zespri SunGold Kiwifruit halves next to the avocado and sprinkle the salad with roasted pine nuts.
DRIZZLE over a little extra olive oil and squeeze of lemon, then enjoy.
Superfood Tabouli will keep for several days in the fridge and is rich in protein, fibre, and vitamins. Serve this topped with a creamy Persian or goat's feta.
Recipe by The Healthy Chef