Roast Veg Tabbouleh
with Cashew ‘Cheese’ Dip
This middle-eastern dish is one of my favourites – so much so I even had tabbouleh at my wedding! Packed with fresh herbs and lemon juice, it is full of flavour and helps support the body’s natural detoxing function. As tabbouleh is often a cold dish, I used roasted vegetables to warm it up for the winter season.
Roast Veg Tabbouleh
- 100g quinoa
- 200ml water
- 1 lemon + 1/2 lime (you can stick with lemon if you like)
- Pinch of Himalayan salt & black pepper to taste
- 1 courgette/zucchini
- 1/2 small aubergine/eggplant
- 2 red onions
- 1 tbsp oil (either high-quality extra virgin olive oil or avocado oil)
- 1/4 cucumber
- Handful of fresh parsley (*Do not use if you are pregnant or nursing)
- Smaller handful of fresh mint
- 1/2 pomegranate to top if desired
- Optional: I had some honey & mustard dressing leftover so I poured that over the top. It’s not necessary, but a nice addition.
Cashew ‘Cheese’ Dip | Honey Mustard Dressing
- Set the oven to 180 degrees C.
- Measure out the quinoa (100g) and rinse well – it can be bitter when unwashed (use a fine sieve or cheesecloth).
- Roughly chop your courgette (1), aubergine (1/2) and red onions (2) into small chunks and place on a baking tray with 1 tbsp avocado oil. Mix well and cook for 30 mins.
- Add 200ml water to a pan and bring to the boil.
- Reduce boiling water to a simmer and add the quinoa, along with the juice of 1/2 lemon and salt and pepper. Give the pan a shake to help the quinoa settle evenly and simmer for 10-12 mins.
- Dice 1/4 cucumber and set aside.
- Grab a handful of parsley and a smaller handful of mint and roughly chop these – I use scissors.
- If topping with pomegranate, cut in half and submerge one half underwater in a large bowl. Break apart the pomegranate. The seeds will fall to the bottom and the fleshy bits will rise to the surface to scoop out and discard.
- Now that the quinoa is cooked, remove from the pan and place in a large mixing bowl. Do not rinse again as you will wash the flavour out.
- Mix the roast veg into the quinoa, along with the herbs and cucumber. Add more lemon to taste.
- Top with pomegranate seeds and the cashew ‘cheese’ dip. I poured over some leftover honey & mustard dressing too.
Storing: Store any leftovers in the fridge and consume within a couple days.
Serving suggestion: Add a dollop of cashew ‘cheese’ dip, a drizzle of honey & mustard dressing and you can serve with a spicy salsa.
High smoke point oil
When cooking with oil, I use an oil with a high smoke point, meaning the oil can withstand high temperatures well. The smoke point of avocado oil is 270℃, while a high-quality extra virgin olive oil is 206℃.
This is important because smoking an oil creates harmful free radicals in the body which can lead to degeneration of cells.
Mint is reported to have one of the highest antioxidant content of any food, which can help fight inflammation, disease and oxidative stress. Its cooling and calming effects have been made use of for thousands of years.
Parsley is packed with antioxidants too and is a source of iron. Notably, parsley contains volatile oils that help neutralize particular types of carcinogens (cancer-causing agents).
Quinoa is a pseudo-grain, meaning that it can be used like a grain but is actually gluten-free.
Containing all 9 essential amino acids, it is a complete source of protein.
Quinoa is rich in fibre and also a source of iron and magnesium, both important minerals in endometriosis and fatigue.