Enjoyable Quinoa, broad bean and sumac pumpkin tabouli Recipe

Celebrate the gorgeous flavours of the Middle East in this vegan quinoa, broad bean and pumpkin tabouli.
Quinoa, broad bean and sumac pumpkin tabouli
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 600g butternut pumpkin, seeded, peeled, cut into 2cm pieces

  • 2 tbs olive oil

  • 1 tsp sumac

  • 500g pkt frozen broad beans

  • 1 cup (200g) quinoa, rinsed

  • 1 3/4 cups (435ml) water

  • 1 ripe tomato, chopped

  • 1/2 cup coarsely chopped flat-leaf parsley

  • 1/2 cup coarsely chopped mint

  • 1 tbs lemon juice

  • 2 large pita breads, toasted

  • Bought baba ghanoush, to serve


  • Step 1

    Preheat oven to 200C. Line a baking tray with baking paper. Place pumpkin on the lined tray and drizzle with 2 tsp of the oil. Sprinkle with sumac and toss to combine. Season with salt and pepper. Bake for 25-30 minute or until tender.

  • Step 2

    Meanwhile, cook broad beans in a large saucepan of boiling water for 5 minutes or until heated through. Refresh under cold running water. Drain well. Peel broad beans and place in a large bowl.

  • Step 3

    Place quinoa and water in a large saucepan. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minute or until water is absorbed and quinoa is tender. Set aside to cool.

  • Step 4

    Combine pumpkin, broad beans, quinoa, tomato, parsley, mint, lemon juice and remaining oil in a large bowl. Toss to combine. Season with salt and pepper. Serve with toasted pita breads and baba ghanoush.

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