Authentic home cooking from France, with US measurements. 
Quinoa Tabbouleh with Asparagus and Tomatoes
Sweet and savory miso and maple syrup vinaigrette.
Quinoa Tabbouleh with Asparagus and Tomatoes
Sweet and savory miso and maple syrup vinaigrette.
Open in Cookpad AppSteps
- 1
Cook the quinoa. Once done, drain and rinse under cold water to stop the cooking. The quinoa is ready when the grains turn translucent.
- 2
Cook the asparagus in salted water for about 7 minutes, until tender but still slightly crisp. Once cooked, transfer immediately to a bowl of ice water to stop the cooking. Drain gently and let them finish draining on a clean kitchen towel.
- 3
Cut the mozzarella into cubes. Slice the asparagus stalks into small pieces, keeping the tips whole for garnish.
- 4
Prepare the miso vinaigrette. Chop the parsley. Cut the cherry tomatoes in halves and quarters. Prepare the green leaf lettuce.
- 5
Place 2 lettuce leaves on a plate to create a nest for the tabbouleh.
- 6
In a mixing bowl, combine the quinoa, parsley, tomatoes, asparagus stalk pieces, mozzarella, and vinaigrette. Toss to mix.
- 7
Spoon the mixture onto the lettuce leaves. Add the asparagus tips, daisy, and borage flower on top.
- 8
Sprinkle a little more parsley to finish the presentation.
- 9
A beautiful, colorful plate for spring.
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