Cous cous and cauliflower germinated quinoa with herbs, citrus and cream
10 recipes
Tabbouleh revisited
ingredients
servings
1
Quinoa
70 grams
Spinach
75 grams
Datterino tomatoes
13 unit
Fresh mint
5 leafs
Basil
5 leafs
Bottled water
3 spoons
Thaina
2 spoons
Lemon juice
2 spoons
Iodized salt
to taste
first courses from Africa
Tabbouleh revisited
Tabbouleh revisited
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Mine is a preparation revisited: to make it gluten free I replaced the bulgur with quinoa, and instead of parsley I chose spinach because I find them more healthy. To dress it I preferred a sauce made of sesame tahini cream rich and dense that fits perfectly with the rest of the ingredients. The result is a fresh, creamy dish.
preparation
step 1
1. Cook the quinoa in water until it is well softened. Once the cooking time to let it drain.
step 2
2. Finely chop the spinach, mint and basil washed and cleaned previously.
step 3
3. Halve the tomatoes.
step 4
4. Merge all these ingredients in a bowl.
step 5
5. In a contenitorino add water, tahini, lemon juice and salt to taste and stir to obtain a smooth and homogeneous creamy.
step 6
6. Dress your salad with the sauce by mixing all and serve cold.
