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RECIPES
| Calories | 112,9 Kcal |
| Fat | 5,46 g |
| of which saturated fat | 1,61 g |
| Carbohydrates | 8,97 g |
| of which sugar | 2,54 g |
| Proteins | 7,17 g |
| Salt | 0,14 g |
| Calories | 112,9 Kcal |
| Fat | 5,46 g |
| of which saturated fat | 1,61 g |
| Carbohydrates | 8,97 g |
| of which sugar | 2,54 g |
| Proteins | 7,17 g |
| Salt | 0,14 g |
Place 2 parts of water per 1 part of quinoa in a pot. Squeeze lemon. In a bowl, mix minced meat, half of the sacllion, half of the garlic, and Za’atar (reserve 5ml / one teaspoon for the dressing). Season with salt and pepper. Work the mixture with your hands and shape into oval meatballs. In a bowl, place tahini, the remaining garlic, the remaining Za’atar, half of the lemon juice, water (the same amount as tahini), and a dash of olive oil. In a bowl, combine quinoa, parsley, red cabbage, tomato, remaining lemon juice, half of the remaining scallion, and a dash of olive oil. Divide the tabbouleh among the plates and place the kefta on top. Add the dressing and finish with a sprinkle of scallion. Place 2 parts of water per 1 part of quinoa in a pot. Squeeze lemon. In a bowl, mix minced meat, half of the sacllion, half of the garlic, and Za’atar (reserve 5ml / one teaspoon for the dressing). Season with salt and pepper. Work the mixture with your hands and shape into oval meatballs. In a bowl, place tahini, the remaining garlic, the remaining Za’atar, half of the lemon juice, water (the same amount as tahini), and a dash of olive oil. In a bowl, combine quinoa, parsley, red cabbage, tomato, remaining lemon juice, half of the remaining scallion, and a dash of olive oil. Divide the tabbouleh among the plates and place the kefta on top. Add the dressing and finish with a sprinkle of scallion. Cooking step by step
The quinoa:
Season with salt and cook covered over low heat for approximately 12-15 minutes, until the water has been absorbed. Set aside, covered, in the same pot. 
Mis en place:
Dice tomato.
Chop parsley.
Slice scallion at an angle.
Chop red cabbage.
Mince garlic. 
The kefta:
Heat a dash of oil in a frying pan over medium heat and fry for 4-6 minutes on each side until fully cooked. Set aside. 
The dressing:
Season with salt and pepper.
Mix well and set aside. 
The tabbouleh:
Season with salt and pepper. Mix all the ingredients well. 
Your meal:
Cooking
step by stepThe quinoa:
Season with salt and cook covered over low heat for approximately 12-15 minutes, until the water has been absorbed. Set aside, covered, in the same pot. 
Mis en place:
Dice tomato.
Chop parsley.
Slice scallion at an angle.
Chop red cabbage.
Mince garlic. The kefta:
Heat a dash of oil in a frying pan over medium heat and fry for 4-6 minutes on each side until fully cooked. Set aside. The dressing:
Season with salt and pepper.
Mix well and set aside. The tabbouleh:
Season with salt and pepper. Mix all the ingredients well. Your meal:
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