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Quinoa, Pumpkin Tabbouli Bowl

There are a few elements to this dish, but don't be put off, they are all quite quick and easy. Make extra tahini dressing for use on roasted veggies or salads another day.

Quinoa, Pumpkin Tabbouli Bowl

400g Can Chick Peas

1 Teaspoon Sumac

1/2 Cup Flat Leaf Parsley, chopped

1/2 a Lemon, zested

2 Tablespoons Extra Virgin Olive Oil

250g Halloumi Cheese, cut into thin slices
Tahini Dressing:

1/4 Cup Plain Natural Yoghurt

1 Tablespoon Lemon Juice

1 Tablespoon Tahini


3/4 Cup Quinoa

600g Peeled Pumpkin, cut into 1cm cubes.

2 Tablespoons Extra Virgin Olive Oil

2 Garlic Cloves, thinly sliced

2 Tablespoons Pine Nuts, toasted

1 Teaspoon Sumac

1 Cup of Fresh Mint, chopped roughly

1/2 Red Onion, roughly chopped

1 Tablespoon Lemon Juice

To Serve:

Lemon Wedges

1 Red Chilli, sliced diagonally

1. Make dressing: 

 Combine the yoghurt, tahini and lemon juice. Season with salt and pepper. Cover and refrigerate .

2. For the Tabbouli: Put the  quinoa and 1 1/2 cups of cold water into a medium saucepan over high heat. Cover with a lid. Bring to the boil. Reduce heat and simmer for 10 - 12 minutes or until liquid is absorbed and quinoa is tender. Keep lid on for a further 5 minutes once cooked then uncover and set aside to cool.

3. Whilst quinoa is cooking, heat 1 tablespoon oil in a large f pan over medium-high heat. Add pumpkin. Cook, stirring, for 5 minutes or until golden. Add garlic. Cook for 1 minute longer. Add 1/4 cup water. Cover. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Uncover. Cook for a further 1 to 2 minutes or until liquid has evaporated and pumpkin is tender. Transfer to a  bowl. Add pine nuts and sumac. Season . Mix together.

4.Add mint, onion, pumpkin mixture, lemon juice and remaining oil to quinoa. Toss to combine. Cover tabbouli and set aside.

5.Heat 1 tablespoon oil in the same pan. Add the chickpeas. Cook, tossing, for 5 minutes or until golden. Transfer to a bowl. Add the parsley and lemon zest. Mix through.

6. Heat the remaining oil in a pan over high heat. Sprinkle the halloumi with sumac. Cook for 1 to 2 minutes on each side or until golden. Divide the tabbouli and chickpea mixture between 4 bowls. Top with halloumi and tahini dressing. Serve with sliced fresh chilli and lemon wedges.

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