Quinoa tabbouleh with Agen prunes

Recipe from Jonathan Houzelle



4 people

Preparation : 15 minutes
Cooking : 15 minutes
Ingredients :
4 cups of quinoa
3 young carrots
1 glass of fresh garden peas
10 Agen prunes
1 handful of parsley
1 handful of mint
1 onion
4 tablespoons of sesame oil
Preparation
1. Preparation:
- Rinse the quinoa. Pour it into a large saucepan and add 6 cups of water.
– Cook over a low heat for 15 minutes.
– 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).
– Leave to cool.
– Grate the carrots and chop the onion, the parsley and the mint.
– Chop the prunes into small pieces.
– 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.

2. Plating:
- Chill a nice serving glass for a few minutes, and feel free to place a whole Agen prune on top.