Mirage Recipe
Prep: 25 min
Cook: 0 min
Serves: 2 people
A healthier lunch is within your grasp – and you can take it to go! Quinoa, the ultimate rice substitute, blended with herbs and lemon, brings a light and refreshing taste to this beautiful tabbouleh. Whether you have it at home, work, school, or even a picnic, the blend of chickpeas and vegetables will give you the nutritional boost you need to be at your best.
Ingredients
quinoa
454 g / 2 ½ cups
cooked quinoa
30 ml / 2 tbsp
melted Mirage margarine
30 g / ½ cup
parsley, finely chopped
12 g / ¼ cup
mint, finely chopped
15 ml / 1 tbsp
fresh lemon juice
3 g / 1 tsp
lemon zest
1 clove
garlic, minced
3 g / ½ tsp
salt
2 g / ½ tsp
freshly ground pepper
Toppings
165 g / 1 cup
canned chickpeas, drained
45 g / 2 cups
baby spinach
160 g / 1 cup
tomatoes, seeded and chopped
135 g / 1 cup
cucumber, seeded and chopped
80 g / ½ cup
avocado, chopped
70 g / ½ cup
red onion, chopped
28 g / 2 tbsp
hummus
Garnish
2 sprigs
fresh parsley
Directions
1. Place cooked quinoa in a medium bowl, stir in Mirage margarine, parsley, mint, lemon juice, lemon zest, garlic, salt, and pepper. Divide between 2 serving bowls, or mason jars.
2. Top each bowl or jar with half of the chickpeas, spinach, chopped tomatoes, chopped cucumber, avocado and red onion. Dollop each with half of the hummus and garnish with a sprig of parsley.
Chef’s Notes
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- For extra protein add chopped chicken or a hard boiled egg
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- Once you have stirred together the quinoa ingredients let sit for 15 minutes to build flavour
