Quinoa Creamy Vegetable Tartare

By Chef Michèle La Porta

Serves 4

– 1 cup of cooked green lentils
– 1/2 cup of cooked coral lentils
– 1 cup of peas
– 1/3 cup of organic quinoa
– 1 lime
– 3 small pickles (cornichons)
– 1 tablespoon of olive oil
– 7 oz of soy cream
– 1 tablespoon of yellow Dijon mustard with spices
– 4 sprigs of tarragon
– 1 small green onion
– Lettuce leaves or toast, for serving

• Cook all the vegetables, as well as the quinoa, in salted water
• Let it cool down, then put them in a big bowl and mix the green lentils together with the coral lentils, peas, minced green onion and the quinoa
• In a separate bowl, mix the soy cream with the mustard, lime juice, minced tarragon and the pickles (cut into really tiny pieces)
• Pour this creamy sauce on top of the vegetables and stir them so that they are well soaked
• Place the contents nicely on large lettuce leaves or on toast

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Excerpt from “Méthode Booster” by Chef Michèle la Porta, recipe translated by Mélissa Papel.