My darling Chris loves to cook! And boy can he whip up a good meal when he’s in the mood! This is one of those magic moments…..and voila magic veggies!
The “magic” (have I said Magic enough already?!) is in the marinade and in using tomatoes to keep the veg moist in the oven so they don’t burn.
Now, he just eyeballs the quantities so I suggest you do the same – trust me, unless you have no eyeballs there’s no way you can go wrong with this.
- Spring onions
- Any other veg you fancy
Fresh (our balcony grown) basil, oregano, thyme, rosemary and lemon thyme (very important) chopped finely and mixed with lemon/lime (or a mix) juice.
Adapted from Oh She Glows “Buckwheat Tabbouleh”
For my version, I used more lemon juice, added all spice and eliminated the olive oil and salt. I also used enough broth to cook the quinoa in, avoiding having to drain the excess liquid later.
In the photo above, the quinoa is separate from the rest of the Tabbouleh mix. The reason being that my girls tend to pick out the quinoa (amazing what you can do with little fingers!) first and overlook everything else. So we’ve resorted to giving them the “everything else” first and then the quinoa.
- Quinoa (quantity of your choice)
- Vegetable broth (for 1 cup of Quinoa, you will need about 2 cups of broth)
- Flat leaf or Curly Parsley, chopped very finely (for 1 cup of Quinoa, you will need about 4 cups of parsley)
- Tomatoes (1 cup quinoa – 4 tomatoes) chopped finely
- Cucumber (1 cup quinoa – 1/2 cucumber) chopped finely
- Carrot (1 cup quinoa – 1 carrot) chopped finely or shredded
- Spring onions (1 cup quinoa – about 4 to 6 spring onions) chopped finely
- Garlic cloves (1 cup quinoa – 2 cloves) minced or crushed
- Fresh lemon juice ( 1 cup quinoa – 1 cup juice)
- All spice (1 cup quinoa – 1/2 tsp all spice, I’d start with 1/2 tsp and add more to taste)
- Black pepper to taste
- optional toppings: chia seeds and mung bean sprouts
- Preheat the grill to 190 celcius (374 fahrenheit). Toss the veg in the marinade and pop under the grill.
- Keep turning frequently till the veg are just about cooked.
- Top with chopped spring onions and roast again for a few more minutes.
To make the Tabbouleh
- Cook the quinoa in the vegetable broth according to instructions on the quinoa pack.
- Allow the quinoa to cool.
- Add all the vegetables, herbs, lemon juice and all spice to the quinoa, mix well and allow to stand for about 30 minutes to allow the flavours to develop.
- Serve topped with chia seeds and sprouts, if using.