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

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.