Tabbouleh Kale and Quinoa
Serves 4 to 6
1 cup bulgur wheat 1 cup quinoa 500g butternut, peeled and cut into 2cm pieces 2 tbsp olive oil 2 tbsp sugar 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp salt
2 large tomatoes, diced 1 cucumber, seeded and diced ½ red pepper, chopped ½ small red onion, finely chopped 1 spring onion, thinly sliced ¼ tsp chopped garlic 2 tbsp chopped coriander 2 tbsp chopped parsley 2 tbsp chopped mint 2 tbsp olive oil 1 tbsp fresh lemon juice Salt and pepper 3 cups chopped kale 1 tbsp olive oil ½ tsp salt 1. Add the bulgur wheat to 2 cups of salted water in a small saucepan and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until tender. Drain. 2. Cook the quinoa in the same way, until the kernels ‘pop’. 3. Spoon the bulgur onto a baking tray, fluff with a fork and leave to cool. Do the same with the quinoa. 4. Toss the butternut in olive oil, sprinkle with sugar, spices and salt and mix well. 5. Spread the butternut out in a single layer on a baking sheet and roast in a preheated oven at 190˚C for about 10 to 15 minutes or until golden brown. Remove and set aside. 6. Combine the tomato, cucumber, red pepper, red onion, spring onion, garlic and herbs in a mixing bowl and drizzle with olive oil and lemon juice. Stir to combine and season with salt and pepper. 7. In a bowl, massage the kale with olive oil and salt using your hands. 8. To serve, combine the cooked bulgur, quinoa and butternut with the tomato salad and kale. Mix it all up and divide into bowls.