Hello greedy friends
I propose today a taboo with quinoa and vegetables
Perfect for a grilling accompaniment or a picnic but also as a salad for an appetizer
The origin of the taboo
The taboo is native to Lebanon. Originally, the taboo was a salad prepared mainly with parsley, bulgur and seasoned. His preparation there is quite an art
It is now being turned away into several versions. With quinoa, couscous semolina too. For my part I chose to decline it with quinoa this time. And how do you decline it?
What exactly is quinoa?
For gluten intolerants, rejoice, quinoa is devoid of it.
Preparation 25 minutes
Cooking time: 10 minutes
- 200g quinoa
- 40g candied tomatoes or cherry tomatoes
- 1 red pepper
- 2 small red onions
- 1 zucchini
- Turmeric powder
- 60 pitted black olives
- 1 small bunch of mint or coriander
- 2 yellow or green lemons
- Olive oil
- Salt, pepper
Rinse the quinoa, put it in 1 and a half times its volume of salt water (300 g water)
Bring to a boil, then turn down the heat, cook for 10 minutes, remove from heat and let it swell for 5 minutes
Finely wash and chop mint or coriander
Peel and slice the red onions
Wash and squeeze the first lemon by watering the quinoa and mixing. Wash cherry tomatoes and cut into 2 or candied tomatoes into strips
Wash zucchini and red pepper and dice. Mix quinoa with turmeric, mint and red onion
Arrange the salad nicely in a dish and gently mix the elements
Make the dressing with the juice of the last lemon and olive oil.
Season with pepper salt and whisk, pour over dressing. Serve as a starter or as a grill accompaniment
If you want to know more about the benefits of quinoa, don't hesitate to find out on this site
If you liked this quinoa and vegetable taboo, don't hesitate to leave me a note before you leave