Tabbouleh with Quinoa and Pomegranate

Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 0.5 cup tri-coloured quinoa rinsed and drained
  • 2 tbsp olive oil
  • 1 red onion diced
  • Zest of half a lemon
  • 0.5 cup pistachio kernels
  • 0.5 cup currants soaked in boiling water for 10 minutes and drained
  • 2 tbsp lemon juice
  • 3 tbsp pomegranate molasses
  • 2 cups fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 2 small tomatoes diced
  • 0.5 cup fresh pomegranate seeds
  • salt to taste

Instructions

  • Boil 1 cup water and add quinoa. Cover and cook on low heat for 10 minutes or until water is absorbed.
  • Remove from heat and leave covered for a further 10 minutes.
  • Saute onion in olive oil. Add pistachio kernels and continue to cook until nuts start to brown.
  • Add currants, lemon zest, lemon juice and pomegranate molasses. Cook until liquid reduces. Remove from heat and cool.
  • Mix in a bowl, parsley with tomatoes and mint.
  • Add cooled quinoa and onion mix to salad and stir well. Fold through fresh pomegranate.
  • Serve with falafel and hummus.

Notes

If fresh pomegranate is unavailable, I do not recommend the freeze dried type. Try putting some cranberries or goji berries in place of the pomegranate, although they are not as good.

Nutmeat Pies

Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Snack
Servings: 12

Ingredients

  • 1 onion diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 4 tbsp gravy powder
  • 3 cups water room temperature
  • 1 tin Nutmeat diced
  • 1 cup textured vegetable protein (TVP)
  • 2 tbsp tomato paste
  • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
  • 1 pkt shortcrust pastry
  • 1 pkt puff pastry

Instructions

FILLING

  • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
  • Saute onion and garlic in saucepan with olive oil until lightly cooked.
  • Mix gravy powder in water until dissolved.
  • Add gravy mix to saucepan and whisk until mixture starts to thicken.
  • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
  • Simmer on low heat for 10 minutes, then remove.

FINISHING

  • Preheat oven to 220C
  • Lightly oil the pie tins of your choice.
  • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
  • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
  • Top with round of puff pastry and pinch around sides.
  • Brush pie top with water, place hole in centre to allow steam to escape.
  • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
  • Remove from tins and serve immediately with tomato relish or tomato sauce.

Notes