Crunchy Quinoa Tabbouleh with Roasted Baby Carrots and Beetroot Pesto

1 min read

Tabbouleh salad has had an upgrade with this vegetable and quinoa packed recipe. Filled with a rainbow of vegetables, protein-rich beans and topped with sticky sweet roasted baby carrots and vibrant earthy beetroot pesto, this is the perfect meal prep option for lunchboxes. Make up extras for quick dinners that are gluten-free, vegan, filling and packed with 10 different plant-based wholefoods.

Collab with nourishing.amy

  • Prep: 60mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free


100g quinoa
1 can cannellini beans, drained and rinsed
16 cherry tomatoes, quartered
100g cucumber, sliced into quarter moons
1 red pepper, finely diced
1 stick celery, thinly sliced
1 large handful fresh parsley, chopped
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp apple cider or coconut vinegar
Salt and black pepper, to taste
2 tbsp toasted pine nuts

Roasted Carrots:
8 baby carrots, scrubbed
1 tbsp olive oil
1 tbsp coconut honey
½ tsp cumin

Beetroot pesto:
150g cooked beetroot
100g cashew nuts
1 garlic clove crushed
2 tbsp nutritional yeast
2 tbsp olive oil
Salt and black pepper


  1. Roasted Carrots: Preheat oven to 170Fan/190*C. Line a tray with parchment paper, and toss the carrots with the olive oil, honey and cumin, seasoning with salt and pepper to taste. Roast for 45-60 mins or until tender and starting to crisp up.
  2. Salad: prepare all the vegetables and add to a large mixing bowl. Cook the quinoa and when cool, fluff with a fork and add to the bowl with the fresh herbs, cannellini beans, olive oil, lemon juice and vinegar. Stir to mix well.
  3. Pesto: Blend all ingredients in a blender or food processor until smooth and creamy, leaving a bit of texture if preferred.
  4. Serve: Divide the salad between two bowls, top with half of the carrots and a spoon of the beetroot pesto. Sprinkle over the toasted pine nuts… and TUCK IN!

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