ingredients

250 g of quinoa
1 cucumber
150 g of feta
20 mint leaves
2 limes
6 c. tablespoon of olive oil
2 tbsp. balsamic vinegar
salt pepper mill
1 slice of Espelette chili pepper

Steps

Taboulé of quinoa, cucumber, mint and feta

Cook the quinoa in boiling salted water as directed in the package for about 20 minutes and allow to cool.

Wash the cucumber, peel it, leave a little skin and cut it into small cubes.

Crumble the feta and chop the mint leaves.

Mix all the ingredients in a salad bowl, season with the juice of the limes, the olive oil, the balsamic vinegar, salt, pepper, a little pepper and reserve the cool covered with a film until the moment to serve. You can add some grated lime zest to the salad.