Quinoa Tabouleh with Pumpkin, Avocado, Radish and Feta

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Quinoa is a pretty perfect ingredient, also called a “superfood”. Its glycaemic index is low and protein content high, thus having the function to release energy slowly. It makes a great healthy basis for many dishes and more importantly, it is simple to cook, delicious and of course, famously good for you !

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Ingredients (Serves 2)

Quinoa

100g quinoa grains
300ml of water
1 vegetable bouillon cube

Toppings

3/4 of pumpkin, chopped, cooked, and cooled
1/2 ripe avocado, sliced
A handful of kale, pan-fried with olive oil
1/4 black radish, thinly sliced
3-4 tablespoons of feta cheese, crumbled

Vinaigrette

3 tablespoons of olive oil
1 tablespoon of Balsamic vinegar
2 tablespoons of lemon juice
1 tablespoon of honey
Salt & pepper to taste


Method 

1-Rinse the quinoa grains

2-Boil vegetable bouillon cube (stock) in a casserole filled with 300ml of water. Once its boiled, pour over the quinoa

3-Turn down the heat so the quinoa is simmering, but not boiling.
Cover, and keep simmering until the water is absorbed (It takes 20-30 mins)

Let it cool prior to adding all the other ingredients to compose the salad. Drizzle with vinaigrette. Bon appétit !

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