QUINOA & OLIVE TABBOULEH

VIRGIN COCONUT OIL “L’Exotique”

Quinoa is high in B vitamins, antioxidants, minerals and trace elements (iron, copper, potassium, phosphorus, manganese, etc.). It contains as much fibre as wholegrains, is useful for moderating the glycaemic index of a dish, increases the feeling of fullness after eating and stimulates a slow digestive transit. Enjoy the benefits of quinoa in a delicious salad featuring the delicate flavour of our Sublim’ “L'Exotique” organic virgin coconut oil.

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Preparation : 20 mins

Baking : 20 mins

serves 4

250 g quinoa

150 g cherry tomatoes

2 lemons (or limes, if preferred)

1 tsp white vinegar

2 tbsp Sublim’ “L’Exotique” organic virgin coconut oil

2 tbsp olive oil

Salt, pepper

1 bunch fresh mint or ½ mint and ½ parsley

½ a cucumber

½ pomegranate, deseeded

1 avocado

1 orange and/or 1 grapefruit

A few black olives

Ustensils

1 citrus squeezer

1 mixing bowl

1 saucepan

Préparation

Cook the quinoa according to the instructions, and then drain.
Finely chop the mint.
Squeeze the lemon (or lime),
mix with the salt, pepper, white vinegar, Sublim’ “L’Exotique” organic virgin coconut oil and olive oil.
Check the seasoning.
Dice the cucumber and avocado, segment the lemons (or limes), and cut the cherry tomatoes in half.
In a large bowl, mix the well-emulsified vinaigrette into the quinoa and then through the remaining ingredients.
Place in the refrigerator.

Soup, or puree?