Tabbouleh revisited
22 recipes
Cous cous and cauliflower germinated quinoa with herbs, citrus and cream
ingredients
servings
2
Quinoa
1 cup
Cauliflower
1 half
Lemon juice
1 spoon
Chives
5 oz
Fresh mint
5 oz
Basil
5 oz
Extra virgin olive oil
1 spoon
Iodized salt
to taste
Grated orange peel
2 teaspoons
first courses from Italy
Cous cous and cauliflower germinated quinoa with herbs, citrus and ...
Cous cous and cauliflower germinated quinoa with herbs, citrus and cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
In this recipe, the combination of cauliflower, quinoa and citrus is really awesome, cool, but if you have no desire or time to put forth your quinoa can cook and use the same recipe: You can also use the base of this cous cous for a recipe sushi raw food for example. Experience!
preparation
prepare first
avocado with lemon cream
step 1
The first step, which must be made 2 or 3 days before, is to sprout quinoa. To do this follow these simple instructions:
step 2
Rinse the quinoa well and soak it for 20 minutes in water at ambient temperature.
step 3
Rinse and drain well.
step 4
Let the quinoa in a strainer over a bowl and cover with a tea towel. Every day you will have 2 times rinse and drain well.
step 5
Note: Remember that if you want you can cook the quinoa and use it in this recipe provided it is well drained of any excess liquid.
step 6
On day 3 take the cauliflower and used a small chopper to reduce the consistency of the cous cous blending for a few seconds and repeating The operation several times.
step 7
Measure 1 cup couscous 120g around and put it to marinate in a bowl with 1 Tbsp of lemon juice and a pinch of salt. Meanwhile, prepare the avocado mousse using a small mixer.
step 8
In a bowl mix the quinoa well and cauliflower seasoned with chopped herbs, 1 Tbsp olive Dolio, salt and 2 tsp of grated orange peel.
step 9
Take two plates and place each on a metal ring. Divide the couscous into 4 equal parts and a please fit to fill the base of each ring up to about 1/3.
step 10
Leave aside the remaining cous cous to complete the dish.
step 11
Be sure to press well so that everything is compact and will not come apart after removing the ring.
step 12
Now divide the avocado mousse in two tins distributing it over the first layer.
step 13
Complete your stay with cous cous. Decorated with a mix of arugula and dried cranberries topped with a drizzle Dolio and a pinch of salt to give a final touch of flavor and color to your cake!
step 14
It's a good idea to add dellolio herbal obtained by blending mixed herbs and olive oil or dried slices of lemon that you can prepare in the oven if you do not have a dryer.
