SPRING QUINOA TABOULÉ


  • 0,44 lbs quinoa
  • 1 fennel
  • 0,22 lbs shelled peas
  • 1 cucumber
  • 10 radishes
  • 2 yellow lemon
  • 3 sprigs fresh mint
  • olive oil
  • salt and pepper

 

Cook quinoa according to package directions. Refresh under cold water and drain.

Shell the peas and cook them for 5 minutes in boiling water, refresh immediately under cold water.

Finely chop the fennel and radishes, cut the feta into cubes and add to the peas.

Mix all the ingredients and season with lemon juice and olive oil. Add the chopped mint. Adjust the seasoning with salt and pepper.

ENJOY YOUR MEAL

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