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Quinoa tabbouleh, marinated pepper and onion pickles, fresh herbs, chermoula sauce |

Brunch, Vegetarian, Vegan, Gluten free, Salted

A salad that will refresh you, leave it to stand for 3 hours after preparation, this will allow the flavors to be diffused.

Note

You have a beautiful choice of colors to succeed in an interesting platting.

Ingredients

Recipe for 12 Tapas

Onion pickels

100 Ml

Red wine vinegar

100 Ml

Water

100 Gr

Sugar

1 Unit(s)

Red onion

Quinoa

1 Unit(s)

Star anise

2 Unit(s)

Cloves

125 Ml

Quinoa

Herbs

4 Sprig(s)

Parsley

4 Sprig(s)

Fresh cilantro

1 Unit(s)

Lemon juice

75 Ml

Olive oil

Carrots and peppers

400 Gr

Carrot

400 Gr

Red pepper

2 Tbsp

Raisins blonds

1 Tsp

Cumin powder

2 Tbsp

Olive oil

Chermoula sauce

4 Sprig(s)

Parsley

4 Sprig(s)

Coriander

100 Ml

Olive oil

1 Clove(s)

Garlic

4 Tbsp

Xérès vinegar

2 Tsp

Paprika

Salt and pepper
Vegetable oil

Preparation time: 45 min

Preparation

Peel the carrots, garlic and red onion.

Cut the carrots and the pepper into brunoise (small cubes).

Peel and slice the red onions.

Finely chop the dill and garlic.

Wash and finely chop the parsley and cilantro. (mixtures of herbs and Chermoula)

Squeeze the lemon for its juice.
Onion pickels

Bring the water, sugar and vinegar (brine) to a boil.

Cover the sliced onions with the brine, close the jar or something else, ideally place everything in a refrigerator.
Quinoa

Rinse the quinoa.

Have the spices in a large saucepan of salted boiling water, put the drained quinoa in it, cook (al dente).

Drain the quinoa once cooked, set it aside.
Herbs

In a bowl, combine the cilantro and chopped parsley.

Season with lemon juice, salt and olive oil.
Carrots and peppers

Brown the carrots in a pan, cook for 2 to 3 minutes, add the peppers. Add the cumin and the blond raisins.

Season to taste.
Chermoula sauce

In a bowl or food processor, mix the ingredients together and emulsify with olive oil, adjust the seasoning.
Plating

Combine the different recipes together in several layers, serve on your plates.