Veggie quinoa salad with dry raisins & nuts verrine

Veggie Quinoa Salad with dry raisins & nuts verrine by Pierre Bou Chacra


Veggie quinoa salad with dry raisins & nuts verrine
By Pierre Bou Chacra

Ingredients for 4 verrines
Quinoa cooked 100 g
Parsley chopped 20 g
Tomato cherry 40 g
Pomegranate seeds 40 g
Raisin Gold 10 g
Pine seeds 10 g
Cucumber Diced 40 g
Cumin powder 2 g
Rocket leaves 20 g
Green onion diced 20 g
Fresh mint leaves 5 g
Walnuts 15 g
Olive oil 40 ML
Lemon juice 20 ML
Salt 3 g
Black pepper 2 g
Vegetable stock 1 cube

Method of preparation
Cook until the quinoa has absorbed all the water, salt, vegetable stock about 10 to 15 min, reduce heat as time goes on to maintain a gentle simmer, remove the pot from heat, cover, and the quinoa steam for 5 minutes, keep it until cool.
Meanwhile, mix the lemon juice, olive oil, chopped raisin, chopped parsley, cumin powder, green onion diced, chopped mint, crashed walnuts, crashed pine seeds, chopped rocket leaves, cucumber diced, pomegranate seeds and cut cherry tomato, salt & pepper.
Add the mix above to the quinoa, toss to coat, season to taste with salt & pepper, drizzle remaining dressing over and assemble it in a verrine.