A healthier lunch is within your grasp – and you can take it to go! Quinoa, the ultimate rice substitute, blended with herbs and lemon, brings a light and refreshing taste to this beautiful tabbouleh. Whether you have it at home, work, school, or even a picnic, the blend of chickpeas and vegetables will give you the nutritional boost you need to be at your best.
Yield: 2 bowls
Prep Time: 25 minutes
Ingredients:
For the quinoa:
- 454 g / 2 ½ cups cooked quinoa
- 30 ml / 2 tbsp melted Mirage margarine
- 30 g / ½ cup parsley, finely chopped
- 12 g / ¼ cup mint, finely chopped
- 15 ml / 1 tbsp fresh lemon juice
- 3 g / 1 tsp lemon zest
- 1 clove of garlic, minced
- 3 g / ½ tsp salt
- 2 g / ½ tsp freshly ground pepper
Toppings:
- 165 g / 1 cup canned chickpeas, drained
- 45 g / 2 cups baby spinach
- 160 g / 1 cup tomatoes, seeded and chopped
- 135 g / 1 cup cucumber, seeded and chopped
- 80 g / ½ cup avocado, chopped
- 70 g / ½ cup red onion, chopped
- 28 g / 2 tbsp hummus
Garnish:
- 2 sprigs fresh parsley
Directions:
- Place cooked quinoa in a medium bowl, stir in Mirage margarine, parsley, mint, lemon juice, lemon zest, garlic, salt, and pepper. Divide between 2 serving bowls, or mason jars.
- Top each bowl or jar with half of the chickpeas, spinach, chopped tomatoes, chopped cucumber, avocado and red onion. Dollop each with half of the hummus and garnish with a sprig of parsley.
Chefs Notes:
- For extra protein add chopped chicken or a hard boiled egg
- Once you have stirred together the quinoa ingredients let sit for 15 minutes to build flavour
