1\/ Use 1 part quinoa to 2 parts water. Cook in salty boiling water with the lid on for 12 minutes. Drain if necessary and leave to cool. Place into a salad bowl.<\/p>\n\n\n\n
2\/ Chop the coriander and mint leaves, finely slice the radishes and cucumber with a mandoline and roughly chop the cranberries. Add everything to the quinoa bowl with lemon juice, olive oil, salt and pepper then refrigerate.<\/p>\n\n\n\n
3\/ Peel and chop the red onion. Peel the garlic clove, remove the sprout and finely slice. Chop the coriander leaves, reserving a few for the garnish. In a bowl, combine the P\u00e9rigord lamb, red onion, garlic, Espelette pepper, coriander, salt and pepper. Form the mixture into meatballs weighing 20-25g each.<\/p>\n\n\n\n
4\/ Heat olive oil in a hot pan and brown the meatballs all over. Finish on a low heat with the lid on to ensure the meatballs are cooked through.<\/p>\n\n\n\n
5\/ Serve the meatballs hot with tabbouleh and garnish with the reserved coriander leaves.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/ Use 1 part quinoa to 2 parts water. Cook in salty boiling water with the lid on for 12 minutes. Drain if necessary and leave to cool. Place into a salad bowl. 2\/ Chop the coriander and mint leaves, finely slice the radishes and cucumber with a mandoline and roughly chop the cranberries. Add […]<\/p>\n","protected":false},"author":1,"featured_media":9846,"template":"","tax_recette":[23,24,17,30],"class_list":["post-10570","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-cotes-de-bergerac-rouge","tax_recette-cotes-de-duras-rouge","tax_recette-montravel-rouge","tax_recette-pecharmant"],"acf":[],"yoast_head":"\n