Quinoa salad with cherry tomatoes and tarragon, kalamata olives and sundried tomatoes.
Appetizers, Vegetables and Fruits
IngredientsRecipe for 4 persons
For the cauliflower couscous
- Olive oil
- Salt and pepper
Preparation time: 25 min
- General preparationBring 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 saladAdd 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 serveIdeally 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.