Food recipes

Quinoa Tabbouleh


Lightweight and excellent for your health, quinoa tabbouleh is an easy and quick recipe to make and perfect in season.

Ingredients for 4 persons :

  • 125 g of quinoa
  • 60 g of Comté
  • 1 beet raw red
  • ½ bunch of parsley
  • 2 new onions
  • 1 lemon juice
  • 2 good pinches of Espelette pepper
  • 2 tbsp. tablespoons of olive oil
  • 1 tbsp. sesame oil
  • salt, freshly ground pepper

Read also: health benefits and virtues of quinoa

Quinoa tabbouleh recipe

  • Boil salted water.

In a salad bowl,

  • Pour in the rinsed quinoa.
  • Add the salted boiling water, until the quinoa is coated.
  • Leave to swell for about 20 minutes.

While the quinoa is cooking:

  • Cut the Comté into small cubes.
  • Peel and wash the beet, grate it raw.
  • Wash and chop the parsley.
  • Peel and mince the new onions and their stems.
  • Drain the quinoa, place it in a salad bowl, add the lemon juice, Espelette pepper, new onions, grated beetroot.
  • Add olive oil and sesame oil. Mix, adjust the seasoning with salt and pepper.
  • Leave in the fridge for at least 2 hours.

When ready to serve, garnish with diced Comté cheese and fresh herbs.

Chef's B.A.BA

This tabbouleh is ideal for a picnic, a full dish or a bento!

Learn more about quinoa

Of South American origin, this plant was cultivated by the Incas over 5,000 years ago. Called "chisiya mama" (mother of all
grains in Quechua), it was part of the food base of pre-Columbian peoples, such as potatoes or corn.

Similar to grains, quinoa actually belongs to the same family as beets or spinach.

Read also: health benefits and virtues of quinoa

Recipe: A. Beauvais, Photo: C. Herlédan

Video: Rustic Pâté En Croute Bruno Albouze (October 2020).