ORGANIC PINOT NOIR PAIRING WITH TABBOULEH QUINOA SALAD

Makes 4 servings Total Time 25 Minutes
Ingredients
1 cup quinoa
1 chopped chive
2 tbsp. of chopped basil
1 cucumber cut into small pieces
1 garlic clove, minced
1 cup of cherry tomatoes cut in half
½ Cup of olive oil
2 cups of boiling water
¼ cup of fresh lemon juice
200 g of fresh cheese
½ of black olives
Fresh mint leaves

Step 1: The Vegetables
Chop one chive and two tablespoons of basil. Cut a cup of cherry tomatoes in half and chop a cucumber into small cubes. Reserve.

Step 2: The Quinoa
In a medium saucepan over high heat, sauté one cup of quinoa in olive oil for about 1 minute. Add salt and two cups of boiling water. Let the quinoa cook for about 15 minutes.

Once cooked, in a bowl mix the cold quinoa with olive oil, juice of one lemon and season with salt and pepper. Mix the chopped vegetables and add 200 g of fresh cheese, half a cup of olives.

Step 3: To serve
Add mint leaves on top and it’s ready!

Enjoy this delicious Tabbouleh Quinoa Salad with Cono Sur Organic Pinot Noir !

To see how to make this recipe,
https://youtube.com/shorts/-sAVBnE0QDY?feature=share