Quinoa tabbouleh with Agen prunes
Recipe from Jonathan Houzelle
Preparation : 15 minutes
Cooking : 15 minutes
4 cups of quinoa
3 young carrots
1 glass of fresh garden peas
10 Agen prunes
1 handful of parsley
1 handful of mint
4 tablespoons of sesame oil
- Rinse the quinoa. Pour it into a large saucepan and add 6 cups of water.
Â– Cook over a low heat for 15 minutes.
Â– Once all of the water has been absorbed, pour the peas onto the quinoa and cover with a lid for 10 minutes (the quinoa will continue to absorb water and the peas will be al dente).
Â– Leave to cool.
Â– Grate the carrots and chop the onion, the parsley and the mint.
Â– Chop the prunes into small pieces.
Â– In a large bowl, mix the gomashio with the sesame oil, and add the vegetables, herbs, cooled quinoa, peas and Agen prunes.
ItÂ’s ready to serve.
- Chill a nice serving glass for a few minutes, and feel free to place a whole Agen prune on top.