Prawns persillade, quinoa, peas, mint and rhubarb tabbouleh style
A great seasonal dish! Crunchy seasonal vegetables and quinoa seeds are mixed with rhubarb and fresh herbs for a result that's rich in flavour and freshness. We just love it.
Other recipes
Ingredients
Portions:
4
100 g
quinoa
150 g
prawns, peeled and deveined
50 g
flat green beans, chopped
50 g
green peas
30 g
rhubarb, finely diced
2 piece
stem onions, finely chopped
2 tbsp
huile d'olive casa
1 clove
garlic, minced
1 pinch
sel fin
1 pinch
espelette
1 pinch
poivre blanc moulu
10 g
fresh mint, chopped
10 g
parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of quinoa under cold water. Cook in a saucepan with 200 ml of water and a pinch of sel fin. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- In a pan, heat 1 tbsp of huile d'olive casa over medium heat. Add 1 clove of minced garlic and 2 piece of finely chopped stem onions, sauté for 2 minutes until fragrant.
- Add 150 g of prawns to the pan, season with a pinch of poivre blanc moulu and espelette. Cook for 3-4 minutes until the prawns turn pink and opaque.
- Blanch 50 g of flat green beans and 50 g of green peas in boiling water for 2 minutes. Drain and add to the prawns.
- In a large bowl, combine the cooked quinoa, prawn mixture, 30 g of finely diced rhubarb, 10 g of fresh mint, and 10 g of parsley. Drizzle with 1 tbsp of huile d'olive casa, toss gently to combine, and adjust seasoning with sel fin if necessary.