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Mini quinoa tabbouleh with smoked trout

Source: http://www.cuisineaz.com/recettes/mini-taboule-de-quinoa-au-saumon-fume-67570.aspx

Tabbouleh Evening Salad Cold Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 12 minutes
Energy: 270 kcal / serving

Instructions

  • 1.   Rinse the quinoa and cook it for 12 minutes in a pot of salted boiling water. Rinse it under cold water, drain it, and let it cool.
  • 2.   Wash the radishes, tomatoes, and cucumber, then finely dice them. Wash and chop the mint and coriander.
  • 3.   Cut the cheese and salmon into cubes.
  • 4.   Mix all the ingredients in a salad bowl. Season with lemon juice, olive oil, salt, and pepper.
  • 5.   Divide into small bowls, refrigerate, and enjoy.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 1,557.10 kJ / 373.81 kCal
    Fat 22.17 g, of which saturated 4.67 g
    Carbohydrates 25.32 g, of which sugars 2.79 g
    Fiber 2.22 g
    Protein 17.68 g
    Sodium 813.92 mg

Ingredients for servings

  • 120 g of quinoa
  • 40 g of Comté cheese
  • ½ cucumbers
  • 10 cherry tomatoes
  • 6 radishes
  • 4 slice of smoked trout
  • 1 bunch of fresh mint
  • 4 leaf of fresh coriander
  • 1 lemon juice
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    270 kcal
    13 %
  • Fat
    15,63 g
    22 %
  • of which saturated
    4,05 g
    20 %
  • Carbohydrates
    21,87 g
    8 %
  • of which sugar
    3,48 g
    4 %
  • Protein
    7,92 g
    16 %
  • Fibers
    3,81 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.