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Le Chaudron recipe
Taboulé de quinoa aux herbes
Quinoa tabbouleh with herbs
⏱ 25 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)quinoa
1cucumber
10cherry tomatoes
1bunch of parsley
a few mint leaves
3 tbspolive oil
1lemon
- 200 g (7 oz) quinoa
- 1 cucumber
- 10 cherry tomatoes
- 1 bunch of parsley
- a few mint leaves
- 3 tbsp olive oil
- 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa in cold water and cook in twice its volume of salted water for about 12 min.
- Drain the quinoa and spread it in a large bowl to cool completely.
- Dice the cucumber and quarter the cherry tomatoes, then add to the cooled quinoa.
- Finely chop the parsley and mint and stir in generously.
- Make a dressing with the olive oil, lemon juice, salt and pepper, with no sugar.
- Pour the dressing over, toss gently and chill at least 30 min before serving.
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