Grilled vegetables with herbs, red bean hummus, quinoa and lemony arugula
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
6 cups (1,5 L) 2-colour quinoa, cooked and cooled
Grilled vegetables with herbs:
1 bag (1 kg)
Arctic Gardens grilled eggplant
1 bag (1 kg)
Arctic Gardens grilled zucchini
1 bag (1 kg)
Arctic Gardens grilled red & yellow peppers
3 tbsp (45 mL) fresh cilantro, chopped
3 tbsp (45 mL) fresh basil, chopped
2 tbsp (30 mL) fresh chives, chopped
Red bean hummus:
5 cups (1,25 L)
Arctic Gardens red kidney beans
, rinsed and drained
1 tbsp (15 mL) garlic, chopped
¼ cup (60 mL) tahini (sesame paste)
1/2 cup (125 mL) lemon juice
1 cup (250 mL) olive or vegetable oil, to taste
1/2 cup (125 mL) cold water
Season with salt and pepper to taste
Topping:
20 cups (5 L) arugula
3 tbsp (45 mL) lemon juice
1/3 cup (80 mL) olive oil
Salt and pepper to taste
Preparation
- Place the roasted vegetables on a baking sheet. Roast at high temperature (450 °F) for 8 to 10 minutes, or until the vegetables are heated through. Add the fresh herbs and keep warm.
- In a blender, puree the kidney beans, garlic, tahini, lemon juice and olive oil. Season with salt and pepper to taste. Set aside.
- In a bowl, toss the arugula with lemon juice and oil. Season with salt and pepper to taste.
- Arrange the hummus on the plates and add the quinoa. Top with grilled vegetables and herbs, and lemon arugula. Serve immediately. Serve with lemon wedges and toast.
