Provence is not on your summer bucket list?
Then it comes right to you: Eric Canino, two-Michelin-star Chef from La Voile at La Réserve Ramatuelle, unveils a simple and fresh recipe to accompany Château La Mascaronne Rosé… a trip to Provence from the comfort of your home!
Quinoa Tabbouleh with Chimichurri Sauce
– 1 cup grape seed oil
– 1/3 cup white rice vinegar
– 1/4 cup wine vinegar or lambrusco
– 1/4 cup flat-leaf parsley
– 1.5 Tbsp fresh cilantro
– 1.5 Tbsp bird or chili pepper
– 1 Tbsp fresh oregano
– 1 Tbsp garlic
– 2 tsp spring onion (white part)
– 1 tsp cumin
– 1 tsp tomato powder
– Salt, pepper to taste
– 1 cup cooked quinoa
– 1 fresh pomegranate (optional)
– 1 cucumber
– 1 red onion
– 1 avocado
– Handful of cherry tomatoes
– 1 rice cake crisp
Finely chop the parsley, cilantro, garlic, oregano and spring onion. Chop the chili pepper and put it in a salad bowl.
Stir in the red wine vinegar, white rice vinegar, grape seed oil, tomato powder and cumin. Season with salt and pepper to taste.
Mix and marinate before adjusting the seasoning if necessary.
Cook the quinoa in well-salted water for about 20 minutes, then rinse and drain.
Finely dice the cucumber and cherry tomatoes and chop the red onion. Shell a pomegranate and add the seeds to the quinoa.
Season with the chimichurri sauce.
Mix and adjust the seasoning if necessary. Cut the avocado and set aside half of it for garnishing.
Mince the other half along with a few cherry tomatoes. Marinate them in olive oil with salt.
Using a cookie cutter, place the quinoa tabbouleh, avocado and marinated cherry tomatoes in the center of a plate for two plates.
Arrange 4 to 5 avocado slices on top and season with the chimichurri sauce.
Garnish with a rice cake crisp or fresh herbs.
You can replace the large pomegranate with another tangy fruit.
Time to serve, and to open a bottle of Château La Mascaronne Rosé!