Tab­bouleh Kale and Quinoa

Women's Health (South Africa) - - FOOD HUB -

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.

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