"Simplicity is the ultimate sophistication" LdV

Thursday, 22 June 2017

QUINOA TABOULE WITH FETA CHEESE (TABWLAH)

QUINOA TABOULE WITH FETA CHEESE
(TABWLAH)


In summer or winter, at any French buffet table, you will always find (at 99% of course), a taboule. This Levantine salad is normally realized with a full bunch of parsley, bulgur, tomatoes, olive oil and lemon juice. It had been transformed in France with couscous instead. You then add fresh mint, onions, cucumber.... Obviously, every family possess its own recipe and may changed it slightly... I have proposed a quinoa version because I ran out of couscous (it's as simple as that...). I thought the aniseed flavor of the quinoa put a nice touch to this very easy-peasy dish...




Wine pairing : Menetou-Salon (Rosé) from the Loire-Valley.





QUINOA TABOULE WITH FETA CHEESE 
A quick glance in your kitchen…

In your fridge
Tomatoes
Cucumber
Fresh mint

In your cupboard
Olive oil
Quinoa

QUINOA TABOULE WITH FETA CHEESE
Serves 4



200g 7,05 oz of quinoa
3 tomatoes (diced)
1 red pepper (diced)
1 green pepper (diced)
1 little cucumber (diced)
1 fresh onion (chopped)
The juice of 1 lemon
Olive oil
150g 5,2 oz of feta cheese (crumbled)
½ of fresh mint bunch finely chopped

Bring water to the boil. Cook the quinoa for 15 minutes.
Once cooked, set aside to cool down.
Meanwhile, dispose all the listed ingredients into a nice bowl.
Add the quinoa and mix well.
Drizzle with olive oil and lemon juice.
Best served chilled!



Taboulé de quinoa et feta 



Pour 4 peronnes 
200g de quinoa
3 tomates coupées en morceaux
1 poivron rouge coupé en morceaux
1 poivron vert coupé en morceaux
1 petit concombre coupé en morceaux
1 oignon frais ciselé
Le jus d’1 citron
Huile d’olive
150g de feta émiettée
½ bouquet de menthe fraiche finement ciselée



Cuire le quinoa dans de l’eau bouillante pendant 15 minutes puis le réserver au frais.

Pendant ce temps, dans un joli saladier, disposez tous les ingrédients listés.

Ajoutez le quinoa et bien mélanger le tout.

Assaisonnez d’huile d’olive et de jus de citron.

Servir bien frais…

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