TABBOULEH & QUINOA WITH YOGURT SAUCE BY CHEF ALEXANDROS PAPANDREOU
10' ΧΡΟΝΟΣ
2 ΜΕΡΙΔΕΣ
1 ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
ΕΚΤΥΠΩΣΗΥΛΙΚΑ:
1 pack Agrino Quick Deli Tabbouleh & Quinoa
For the yogurt:
100 g Greek yogurt
1 tbsp chopped chervil
1 tbsp chopped parsley
1 tbsp chopped mint
Juice of ½ lemon
2 tbsps olive oil
Salt
Freshly ground pepper
ΜΕΘΟΔΟΣ ΠΡΟΕΤΟΙΜΑΣΙΑΣ:
We finely chop the chervil, the parsley and the mint and add them to a bowl together with all the other ingredients for the yogurt sauce. We mix them well.
We lightly squeeze the package with our fingers, from top to bottom, in order to separate the kernels. We then open the pack and serve the Tabbouleh & Quinoa in bowls with the yogurt sauce place on top.
