Quinoa superfood tabbouleh

Sally's tabbouleh is packed full of fresh ingredients that will kickstart a much healthier you!

Serves 4 - 6

Ingredients

300g quinoa 250g Soya Beans (If you can’t find fresh, buy frozen and defrost) 12 fat asparagus spears, woody ends snapped off and tips and stalks separated 300g fat-free Greek yoghurt 1 tsp sweet paprika, plus a pinch to serve 2 garlic cloves, crushed zest and juice 2 lemons ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced4 spring onions, thinly sliced Handful fresh mint leaves Handful chopped fresh dill 2 handfuls fresh, chopped parsley 2 ripe avocados, stoned, peeled and cut into chunks 2 tbsp olive oil Juice of 3 limes 2 tsp soft brown sugar

Method

• Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.

• Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.

• Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won’t be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.

• In a large serving bowl, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too.

• Whisk together the lime and lemon juices, honey and olive oil, then pour over the salad and gently toss to mix

*Serve with the yoghurt alongside, topped with the remaining lemon zest