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    Tabbouleh of quinoa

    Quinoa can be used as a grain but technically it is more related to plants, gluten free and rich in protein and vitamins.

    Servings 4 persons, Preparation time 5 minutes, Cooking time: 25 minutes

    Ingredients

    • 200 g quinoa
    • 550 ml stock
    • 1 tbsp fennel seeds
    • chopped fresh rosemary leafs
    • To finish the tabboulet:
    • 2 chopped tomatoes
    • 1-2 handfuls of chopped fresh herbs: basil, parsley, coriander
    • 2 tbsp juice of lemon or 1 tbsp vinegar
    • 3 tbsp of olive oil
    • 50 g chopped walnuts or almonds
    • Optional:
    • crumbled goat cheese

    Directions

    • Add the ingredients into the Soup maker and select the Compote program.
    • When ready leave the quinoa in the appliance for 5-10 minutes to get fully tender.
    • Finish the recipe by mixing the quinoa with the rest of the ingredients.
    • Serve directly or store in the fridge for later.
    • Chef’s tip: You can replace quinoa for bulgur, which works with the same timings and water quantity.
    Tabbouleh of quinoa

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