Recipes

Recipe
Roundtable
With an eye to his guests’ needs, Chef Laurent Tourondel offers a variety of vegetarian and vegan dishes at his restaurants. Here are favorites you can enjoy there or try at home.

QUINOA SALAD

KALE, SUGAR SNAP, PATTY PAN, AVOCADO, SHERRY VINAIGRETTE

Serves 4

1 pint Quinoa Pilaf (recipe below)
1/2 oz baby Tuscan kale leaves, shredded
2 oz garbanzo beans, blanched
2 oz sugar snaps, blanched and cut in a bias
4 oz Sherry Vinaigrette (recipe below)
Salt and pepper to taste
1 avocado, cut in large chunks
1 patty pan squash, cut in quarters, oven roasted
Pea shoots (yellow and green) for garnish

Quinoa pilaf
1/2 tsp olive oil
1/2 tsp diced Spanish onions
1/2 tsp garlic, chopped
1 cup black quinoa
1 cup red quinoa
1 cup white quinoa
1 pint vegetable stock
Salt and pepper to taste

In a large pan, heat up the olive oil for 2 to 3 minutes. Add the onions and garlic until translucent. Add the quinoa and toast lightly. Stir in the broth and bring to a boil.

Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Season with salt and pepper to taste.

Remove from the heat and cool down immediately.

Recipe
Roundtable
With an eye to his guests’ needs, Chef Laurent Tourondel offers a variety of vegetarian and vegan dishes at his restaurants. Here are favorites you can enjoy there or try at home.
quinoa salad

QUINOA SALAD

KALE, SUGAR SNAP, PATTY PAN, AVOCADO, SHERRY VINAIGRETTE

Serves 4

1 pint Quinoa Pilaf (recipe below)
1/2 oz baby Tuscan kale leaves, shredded
2 oz garbanzo beans, blanched
2 oz sugar snaps, blanched and cut in a bias
4 oz Sherry Vinaigrette (recipe below)
Salt and pepper to taste
1 avocado, cut in large chunks
1 patty pan squash, cut in quarters, oven roasted
Pea shoots (yellow and green) for garnish

Quinoa pilaf
1/2 tsp olive oil
1/2 tsp diced Spanish onions
1/2 tsp garlic, chopped
1 cup black quinoa
1 cup red quinoa
1 cup white quinoa
1 pint vegetable stock
Salt and pepper to taste

In a large pan, heat up the olive oil for 2 to 3 minutes. Add the onions and garlic until translucent. Add the quinoa and toast lightly. Stir in the broth and bring to a boil.

Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Season with salt and pepper to taste.

Remove from the heat and cool down immediately.

Sherry vinaigrette
1/2 cup extra-virgin olive oil
1/2 cup lemon oil
1/2 cup lemon juice
1/4 cup sherry vinegar
1/2 tbs shallots, minced
Salt and pepper to taste

Mix all ingredients. Adjust for taste.

Method
Add the baby kale, blanched garbanzo beans, and snap peas to the quinoa mix. Season with the sherry vinaigrette and salt and pepper to taste.

To plate
Cool four bowls. Lace the quinoa salad in the center of each cold bowl. Arrange avocado pieces and a patty pan quarter on the outside, and top with green and yellow pea shoots. Sprinkle popped quinoa on top.