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
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.

It’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.