Want to try a new salad for your next barbecue or just for a light and fun meal? Try this tabbouleh made with quinoa, celery and peppers, but especially cherries, for a very fresh sweet and sour side!
Prep Time: 20 minutes
Cooking Time: 20 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the quinoa
- 7 oz quinoa (200 g)
- 2 cups water (5 dl)
- ½ tsp. salt
For the sauce
- 2 limes, some grated zest and all juice
- 1 tbsp. toasted sesame oil
- 2 tbsp. olive oil
- ½ tsp. salt
For the finishing touches
- 1 bell bell pepper, cut into thin strips
- 8.8 oz celery, cut into thin slices (250 g)
- 5.3 oz cherries, halved, pitted (150 g)
Instructions
Start by cooking the quinoa in a pot of water according to package directions.
Prepare the sauce by mixing the vinegar and oils and season. Pour the quinoa into a salad dish, spread the sauce over it and mix well, then leave to cool a little.
To finish, add the bell pepper, celery and cherries. Serve.