A refreshing tabbouleh recipe revisited with lacto-fermented carrots Everything raw! ... with extra kimchi for the fans, of course!
Revisited Tabbouleh
4
Salad
Ingredients
The tabbouleh
- -100 g of quinoa
- -450 g of cucumber
- -220 g cherry tomatoes
- -100 g of vegetable or animal feta or mozzarella cheese
- -1 red onion
- -40 g of almonds
- -30 g dried canberries
- -30 g of parsley and/or mint
- -1 half jar of carrots with lemon and ginger.
- -kimchi raw! your choice
- The sauce
- -120 g vegetable or animal yogurt
- -10 ml of lemon juice
- -10 g of parsley and fresh mint
- -1 tablespoon ground or fresh garlic
- -Salt and pepper
Steps
- Start by cooking the quinoa.
- Once cooked, let it cool.
- Prepare the filling by cutting all the different elements into pieces. Stir all the pieces into the cooked and cold quinoa. Mix together.
- Mix all ingredients for the sauce.
- Insert the sauce into the tabbouleh or serve it on the side.
- It's ready!
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