“Gourmet Gluten-Free Argentinian Brunch: Quinoa Chimichurri Frittata with Roasted Tomato and Avocado Toast”

Allergens

Eggs, Garlic

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• Salt, to taste
• 4 large eggs
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 small red onion, finely diced
• 2 tablespoons olive oil, divided
• 2 ripe tomatoes, sliced
• 2 slices gluten
• free bread
• 1/2 avocado, sliced
• Ground black pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. Cook quinoa according to package instructions with salt added. Set aside.
3. In a large bowl, whisk together eggs and cooked quinoa. Stir in parsley, cilantro, garlic, red onion, and salt to taste.
4. Heat 1 tablespoon of olive oil in an oven safe skillet over medium heat. Add the egg mixture and cook for 5 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 10 12 minutes or until the frittata is fully cooked. Remove from oven and let it cool slightly.
6. While the frittata is cooling, brush another skillet with remaining olive oil and toast the gluten free bread on both sides until golden brown.
7. Place sliced tomatoes in a single layer on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste. Roast for 15 minutes or until slightly tender.
8. Assemble the dish by placing a slice of avocado on each piece of toast, followed by a serving of roasted tomatoes, and finally the chimichurri quinoa frittata.

Chef’s Insight

This dish highlights the flavors of Argentina while keeping it gluten-free for those with dietary restrictions.

Notes

Feel free to adjust the seasoning according to your taste preference.