Quinoa Tabbouleh with Zucchini, Goat Cheese, and Tahini Sauce
A very fresh and light recipe. The goat cheese is optional, but it adds a creamy touch to the dish. The presentation is elegant for a starter, and it’s also quick and easy to prepare.
Ingredients (for 3 small plates)
- 1 zucchini
- 1 carrot
- 1 tomato
- 1/2 green bell pepper
- 1 spring onion (only the green part)
- 60 g quinoa
- 1 bunch of parsley
- Mint leaves
- 2 slices of goat cheese (log or fresh goat cheese)
- Juice of 1 lime
- Salt, pepper
- 1 teaspoon tahini
- Lettuce leaves
- 1/2 teaspoon cumin seeds
Instructions
- Cook the quinoa: Place the quinoa in cold water and bring to a boil. Drain, add fresh water, and bring to a boil again. Once nearly tender, drain again and return to very low heat with the cumin seeds for 5 minutes so the remaining water is absorbed, leaving the quinoa dry and fluffy. Let it cool.
- Prepare the zucchini ribbons: Using a vegetable peeler, cut 6 thin slices of zucchini, avoiding the seeded part. Marinate them in a bowl with a drizzle of oil and lime juice.
- Chop the vegetables: Finely chop all the vegetables, including the remaining zucchini (excluding the seeds). Remove the tomato seeds and cut it into small cubes.
- Mix the tabbouleh: Combine the cooled quinoa with the vegetables, lime juice, salt, pepper, and chopped parsley.
- Assemble the plates: Line 7-8 cm (2.5-3 inch) pastry rings with the zucchini ribbons and fill them with the tabbouleh. Gently press down with a spoon to keep them compact so they hold their shape when unmolded. Garnish with diced goat cheese and mint leaves.
- Prepare the tahini sauce: Mix the tahini with a little lime juice and, if needed, a bit of water until you reach the desired consistency.
- Serve: Lightly drizzle the plates and lettuce leaves with the tahini sauce.
Enjoy your meal! 😊