Spring Quinoa Tabouli Salad

Servings:4-6 as a side dish
Dish Type:Salads & side dishes
Cooking Time:15min
Preparation Time:10min

Campbells Product used

Vegetable - 500ml

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Ingredients

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

Preparation

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.