Prescription. A Tabouleh of Quinoa. Because it is worth to follow the diet.
Remember that you need to follow the new year resolutions. No… it is not the diet. The truth is that the purpose that yes we are going to meet is the eat always rich. Then, we also prepare most of the things we. So, in the spirit of all of that, we decided to prepare something different but not so strange. On the menu today Tabouleh of Quinoa.
For this Tabouleh of Quinoa, we need.
- 1/2k Beets
- 2 cups of quinoa red
- 1/2 cup of extra virgin olive oil
- 3 cloves of garlic, crushed
- 1/4 cup lemon juice
- 1/3 cup of chopped parsley
- 1/4 cup of chopped mint
- 3 green onions, chopped
- 50grs. arugula
- Seeds of half a pomegranate
- 1/4 cup of chopped almonds.
- Salt and flake of dried chilli
To see. The first thing you have to do is heat the oven to 180ºC (about 350ºF for those who have the oven set up as well) to use several trays of baking covered in foil. If you do not have trays that they come to see, pásenle here and choose yours to buy them online. Make holes with a fork to the beets because that will help you to cook better in the trays. Cook in the oven for about an hour, until they are soft and can poke a knife easily. Let cool about 20 minutes to peel them. Tip: Use gloves or napkins to peel if you do not want to have hands-purple/pink for days. Cut it into cubes and reserve.
While it is cooking the beets, bring to boil 4 cups of water with salt. Add the quinoa and lower the flame. Cover and let simmer about 20 minutes to hydrate and soften. Allow it to cool.
Finally, in a bowl of salad (here there are also some amazing) integrate the olive oil, lemon, garlic, salt, and crushed pepper with a balloon whisk. Add the beets, quinoa, parsley, mint, green onion, arugula and mix well. When serving, decorate with pomegranate and almonds.
For more recipes of vegetarian cuisine, you can enter here.
Food Advertising by