Tequila Mojito Cocktail
Tequila Mojito Cocktail takes roughly 40 minutes from beginning to end. This recipe serves 2 and costs $2.36 per serving. One portion of this dish contains roughly 14g of protein, 17g of fat, and a total of 343 calories. Head to the store and pick up water, dijon mustard, mint leaves, and a few other things to make it today. This recipe from Delicious Everyday has 32 fans. It works well as an affordable beverage. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 85%, this dish is tremendous. Similar recipes are Tequila Smash – A Tequila Cocktail and Homemade Maraschino Cherries, Tequila Cocktail: Spicy Peach Tequila Sour, and Tequila Mojito.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 Tbs toasted flaked almonds
½ tsp Dijon mustard
1½ Tbs extra virgin olive oil
½ cup freekeh
¼ tsp ground cumin
½ medium lebanese cucumber, sliced on diagonal and halved
1 Tbs lemon juice
¼ mint leaves
½ cup radish leaves or rocket (arugala)
½ cup red seedless grapes, halved
salt and pepper
sea salt and pepper to taste
3 spring onions, finely chopped
2 cups water
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
Whisk together the lemon juice, mustard, salt and pepper in a small bowl. Slowly whisk in the olive oil until emulsified.Wash the freekeh under cold running water, drain and then place in a small saucepan. Add the water and bring to a boil before covering and reducing to a simmer. Simmer for 20 minutes, or until tender. Drain and leave to cool.Combine the freekeh, grapes, spring onions, cucumber, mint and radish leaves and toss well to combine. Taste and adjust the seasoning as necessary. Drizzle the dressing over the salad and toss to combine before scattering the almonds across the top. Serve immediately.
Step by step:
1. Whisk together the lemon juice, mustard, salt and pepper in a small bowl. Slowly whisk in the olive oil until emulsified.Wash the freekeh under cold running water, drain and then place in a small saucepan.
2. Add the water and bring to a boil before covering and reducing to a simmer. Simmer for 20 minutes, or until tender.
3. Drain and leave to cool.
4. Combine the freekeh, grapes, spring onions, cucumber, mint and radish leaves and toss well to combine. Taste and adjust the seasoning as necessary.
5. Drizzle the dressing over the salad and toss to combine before scattering the almonds across the top.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
