Pink tomato tartar, avocado and red quinoa with pita bread
Author Luis Miguel Rodríguez Pérez
For the pita bread
500gwheat flour Aragón 03
20mlolive oil 0.4 %
For the tartar
Pink tomato brunoise
Fuentes onion and gherkin
Whole grain mustard
Organic extra virgin olive
oil from Matarranya
Make a volcano with the flour and place
the yeast in the center along with the sugar
dissolved with a bit of water, the oil, the
salt and the remainder of the water.
Mix the flour into the wet ingredients and
form dough. Knead the dough until it
does not stick to the hands. Roll the dough
out over a floured surface and work it until obtaining a fine and elastic consistency.
Cover with a kitchen towel and allow it
to rest until it doubles in size. Divide the
dough into 50 g. units. Allow it to rest 30
minutes. Form into fl at circles and bake
at 250 C° for 10 minutes.
Peel the tomatoes; separate the meat from the seeds over
a sieve, reserving the tomato juices and
Cook the beet and reserve.
Make a brunoise with the meat of the tomato, the
cooked beet and the avocado.
make a thinner brunoise with the onion
and the gherkin. Set aside.
In a saute pan, reduce the soy sauce, lime
juice and tomato juices together with the
herbs. Strain and set aside.
Luis Miguel Rodríguez Pérez
Luis Miguel Rodríguez is joking when he says that he started in the cooking trade by helping his brother in a bar in Borja, his home town. He studied in the Escuelas de Hosteleria de iralbueno in Zaragoza and San Lorenzo in Huesca, and he experienced real cooking in the restaurant Las Torres in Huesca.
After working in several restaurants, he arrived in the restaurant Baobab which changed his mentality and opened his mind to new possibilities in the vegetarian and vegan cuisine as well as food preparation for people with food intolerances. That has been the core focus of his business since 2015: La Quinoa.