Plate Provencal Recipe

Preparation Steps

1. 1

   Cook the Quinoa

   Rinse the red quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Beets

   Preheat the oven to 400°F (200°C). Wrap the heirloom beets in aluminum foil and place them on a baking sheet. Roast for 45 minutes to 1 hour until fork-tender. Allow to cool, then peel and cut into wedges.

3. 3

   Prepare the Eggplant Puree

   While the beets are roasting, slice the eggplant in half and place cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30 minutes until soft. Scoop out the flesh and blend it with 1 tablespoon of olive oil, lemon juice, salt, and pepper until smooth.

4. 4

   Blanch the Vegetables

   Bring a pot of salted water to a boil. Add the asparagus and broccolini and blanch for 2-3 minutes until vibrant and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.

5. 5

   Assemble the Plate

   On a serving plate, spread a layer of eggplant puree. Top with a serving of quinoa, then arrange the roasted beet wedges, blanched asparagus, and broccolini. Finish with frisée leaves for garnish. Drizzle with a little olive oil and season with salt and pepper to taste.