Restaurants›Pyrénées›Salade De Roquette, Quinoa Aux Légumes Du Jour, Babaganoush, Guacamole, Tomates Et Chips De Panais Recipe

Salade De Roquette, Quinoa Aux Légumes Du Jour, Babaganoush, Guacamole, Tomates Et Chips De Panais Recipe

Inspired by Pyrénées
Time1h
Serves4

Arugula salad, quinoa, vegetables of the day, eggplant purée, guacamole, tomatoes and parnship chips

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Ingredients

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Salad

Dips

Method

Preparation

1

Cook Quinoa

Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.

2

Prepare Vegetables

Chop your choice of vegetables of the day, such as bell peppers, cucumbers, and carrots. Set aside.

3

Roast Eggplant for Babaganoush

Preheat the oven to 400°F (200°C). Cut the eggplant in half, drizzle with olive oil, and roast for about 30 minutes until soft. Scoop out the flesh and set aside.

4

Make Babaganoush

In a blender, combine the roasted eggplant, tahini, garlic, and lemon juice. Blend until smooth. Season with salt and pepper to taste.

5

Make Guacamole

In a bowl, mash the avocados, and mix in chopped cilantro, lime juice, and salt to taste.

6

Prepare Parsnip Chips

Peel and slice the parsnips thinly. Toss with olive oil, salt, and pepper, and bake at 425°F (220°C) for 20-25 minutes until crispy.

Assembly

7

Assemble the Salad

In a large bowl, combine the arugula, cooked quinoa, and chopped vegetables. Toss to mix.

8

Serve

Plate the salad and serve with a side of babaganoush, guacamole, cherry tomatoes, and parsnip chips.