Spring Quinoa Tabouli Salad Recipe
Enjoy our vibrant Quinoa Tabouli Salad recipe, with a burst of colours and flavors in every bite. Perfect for easy entertaining!
- Serves 4-6 as a side dish
- Preparation Time 10MINS
- Cook Time 15MINS
500ml Campbell’s Real Stock Vegetable
1 cup quinoa, rinsed
1 bunch asparagus, chopped
½ cup frozen peas
1 cup snow peas, thinly sliced
1 cup parsley, finely chopped
½ bunch green spring onions
1-2 tbs lemon juice
2 tbs olive oil
Salt and pepper
½ avocado
1 tbsp feta, crumbled
Avocado and salmon to serve
STEP 1 Bring Campbell’s Real Stock Vegetable to the boil in a medium saucepan. Add quinoa, cover and simmer gently for 10 min until liquid is absorbed and quinoa is tender.
STEP 2 In the meantime, place asparagus, peas and snow peas in a heatproof bowl and cover with boiling water. Drain after 5 min.
STEP 3 To a large salad bowl, add quinoa, drained greens. Add parsley and spring onions.
In a small jug, combine lemon juice and olive oil. Season with salt and pepper. Pour dressing over salad and toss well. Sprinkle with feta.
STEP 4 Serve with avocado and salmon.
