Preparation

PREPARATION MODE
Tabbouleh of quinoa:
In a bowl, place the drained quinoa, and mix all the ingredients. Reserve.
Vegetable Tart:
In a bowl, mix all the ingredients. Reserve.
Assembly:
Divide the tabouleh and tartar into 8 portions.
Mount on serving plates, using a ring (7 cm in diameter), placing the tabouleh and then the tartar. Serve with mini-arugula.
TIP:
To make the onion softer, soak it in cold water, with a few drops of lemon, for 15 minutes.

Ingredients

  • Tabbouleh of quinoa:
  • 2 cup of quinoa cooked in salted water
  • 4 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon of olive oil
  • 1 pinch of Syrian pepper
  • 1 pinch of black pepper
  • 1 seasoning sachet of your choice of Parsley, Oregano, Chives
  • Vegetable Tart:
  • 1 seedless tomato chopped into very small cubes
  • 1 medium Japanese cucumber, chopped into very small cubes
  • 8 tablespoons of Palmer mango chopped into very small cubes
  • 4 tablespoons of finely chopped red onion in small cubes
  • half a seasoning sachet of your choice of Parsley, Oregano, Chives
  • Assembly:
  • 2 packs of mini arugula