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Two-tone quinoa tabbouleh with fresh coriander

  • Easy
  • 1h 10min
  • 15 min
  • 2 Servings

Ingrédients

  • Preparation
    • 1 Pink Lady® appel
    • 3 échalotes
    • 3 tbsp d'huile d'olive
    • 1 ½ tsp de sel
    • 3 glasses d'eau
    • 2 Citrons
    • 1 ½ tsp de poivre rose
    • 1 A handful of de coriandre fraîche
    • 1 small glass of de quinoa blanc
    • 1 small glass of de quinoa rouge

Étapes

Step 1/1 : Preparation

  • Mix the two types of quinoa together and rinse them in a chinois strainer or a very fine sieve. Pour the quinoa into a saucepan with the water. Bring to a boil and let boil without covering for 10 minutes. Once the water has evaporated, turn off the heat, cover and let stand for 5 minutes. Remove the cover and let cool for at least one hour.
  • When the quinoa is cold, wash the Pink Lady® apple and peel the shallots.
  • Slice the apple and then the shallots into small cubes and finely chop the coriander. Add this mixture to the quinoa.
  • Press the lemons for the juice and mix it with the olive oil. Drizzle this over the tabbouleh.
  • Add the salt and the freshly ground pink pepper. Mix and serve
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