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Quinoa salad with cherry tomatoes and tarragon, kalamata olives and sundried tomatoes.

Appetizers, Vegetables and Fruits

Quinoa salad decorated with chives, tarragon and cherry tomatoes, sundried tomatoes and olives.

Ingredients

Recipe for 4 persons

For the cauliflower couscous

500 Ml
Quinoa
1 Box(es)
Cherry tomatoes
0.50 Bunch(es)
Chives
15 Unit(s)
Pitted black olives
1 Unit(s)
Lemon
0.50 Unit(s)
Tarragon
2 Unit(s)
French shallot
30 Ml
Olive oil
30 Ml
Parsley
6 Unit(s)
Sundried tomatoes
750 Ml
Vegetable stock
  • Olive oil
  • Salt and pepper

Preparation time: 25 min

  • General preparation
    Bring the vegetable stock to boil and poach the quinoa for 10 minutes. Cut the heat and let it rest, with a lid, for an additional 10 minutes.Zest the lemons and squeeze to get the juice.Chop the shallots, olives, sundried tomatoes and chives. Cut the cherry tomatoes into quarters.Keep 3 cherry tomatoes, a few tarragon leaves to finish the plate.
  • For the salad
    Add all the ingrédients to the quinoa salad once it has gone from hot to warm. Season with salt and Pepper. Add a drizzle of olive ol.
  • To serve
    Ideally in a sombrero plate (hollow), place your mix quinoa salad, complete with a few tarragon leaves and halved cherry tomatoes decoration, add a drizzle of olive oil.
Make this salad a little a head of time to make sure it macerates properly.

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