Quinoa tabbouleh with anchovies

When Sofía gets out her ladle she always surprises us with one of her delicacies. This time it is a refreshing quinoa tabbouleh with Cantabrian Anchovies, that we can prepare according to our own preferences: as an aperitif or as a side dish with fish or meat.

Don’t miss this recipe, because this delicacy is very easy to prepare!

Ingredients

  • Quinoa – 100 g
  • Red pepper – 20 g
  • Green pepper – 20 g
  • Yellow pepper – 20 g
  • Cucumber – 20 g
  • Anchovies from the Bay of Biscay
  • Mint – 2 g
  • Lime – 1
  • Extra Virgin Olive Oil – 2 tbsp
  • Salt

Preparation

  1. Boil the quinoa for 12-15 minutes. You can mix black and white quinoa to give the recipe more colour.
  2. Finely chop the peppers, the cucumber and the mint.
  3. Mix with the boiled quinoa in a bowl.
  4. Add the olive oil, the lime juice and season it.
  5. Mix it all until you have a homogeneous paste and leave to cool.
  6. Put a bit of quinoa tabbouleh on aperitif spoons and, on top of each, an anchovy fillet.

Refreshing and original. Thanks, Sofía!

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