“OLISAC” olives are a delicious and versatile food, easy to add to your preparations at home. Here is an alternative that you can enjoy as a starter dish, a delicious quinoa tabbouleh with olives.
Ingredients:
30 g red and black quinoa
20 g white quinoa
20 g chicken fillet
100 g of black and green “OLISAC” olives in slices
1 tomato
10 g gherkin
10 g peppers (red, yellow and green)
10 g of Zucchini
20 ml vinegar
2 bay leaves
30 ml of extra virgin olive oil “SEIOLE”.
salt and pepper to taste
mesclum (quantity to taste)
Preparation:
In a pot with water, grind the quinoa with bay leaves for 10 to 15 minutes. Set aside and allow to cool.
On the other hand, chop all the vegetables: peppers, gherkin, Zucchini, tomato, black and green olives in “OLISAC” slices. Then mix in a bowl all the vegetables with the cold grained quinoa, add salt, pepper and “SEIOLE” extra virgin olive oil.
Cook the chicken fillet on the grill with salt and pepper.
For the salad, mix sliced olives, tomato, mesclum, extra virgin olive oil, salt and pepper to taste.
Serving:
In a mold put the tabbouleh (quinoa with vegetables), the mesclum salad, and crown with grilled chicken. You can decorate with edible flowers.
Chef: Efraín Lipa.