Spring Quinoa Tabouli

Simple, bright, and delicious, this salad is the perfect way to showcase fresh spring produce. Add your favourite source of protein for a nutritiously balanced meal.

Serves: 4-6 as a side dish | Total Time: 25 mins


  • 500ml Campbell’s Real Stock Salt Reduced Vegetable
  • 1 cup quinoa, rinsed
  • 1 bunch asparagus, chopped into 2cm pieces
  • ½ cup frozen peas
  • 1 cup snow peas, thinly sliced
  • 1 cup parsley, finely chopped
  • ½ bunch spring onions, thinly sliced
  • 1 avocado, peeled & sliced
  • ¼ cup crumbled feta
  • 1 cup snow pea sprouts


  • 1-2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt & pepper to taste


  1. Bring Campbell’s Real Stock to boil in a medium saucepan. Add quinoa, cover and simmer gently for 10 min until liquid is absorbed and quinoa is tender. Set aside to cool.
  2. In the meantime, place asparagus, peas and snow peas in a heatproof bowl and cover with boiling water. Drain after 5 min.
  3. To a large salad bowl, add quinoa, drained greens, parsley and spring onions.
  4. For the dressing, combine lemon juice and olive oil in a small jug. Season to taste with salt and pepper.
  5. Pour dressing over salad and toss well. Top with crumbled feta, avocado and snow pea sprouts.

Recipe and image kindly provided by Campbell’s.

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