Recipe adapted from Susie Fishbein's "Passover By Design" (ArtScroll, 2008). Start to finish: 30 minutes.

===INGREDIENTS===
For the timbales:
    * 12-ounce box quinoa, prepared according to package directions
    * 2 tablespoons margarine
    * 1 small zucchini, finely diced
    * 1 small carrot, peeled, finely diced
    * 1 small yellow squash, finely diced
    * 1/2 teaspoon garlic powder
    * 1/4 teaspoon ground ginger
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground black pepper
    * 3 to 4 cucumbers (8 to 10 inches each), peeled
    * Olive oil

For the vinaigrette:
    * 1 grapefruit, halved
    * 2 tablespoons extra-virgin olive oil
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground black pepper

===DIRECTIONS===
  - While the quinoa cooks, in a large skillet over medium, melt the margarine. Add the zucchini, carrot and squash. Saute until soft, about 4 to 5 minutes. Stir in the garlic powder, ginger, salt and pepper.
  - Once the quinoa has cooked, drain it and add to the vegetables. Toss to mix, then set aside.
  - Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into 32 thin strips.
  - Brush eight 4-ounce ramekins with olive oil. Arrange a double layer (about 4 slices) of cucumber slices around the inside of each ramekin. Pack 1/2 cup of the quinoa mixture into the center of each ramekin. Set aside.
  - To prepare the vinaigrette, squeeze the juice from half of the grapefruit. Cut the other half into segments.
  - In a small bowl, whisk together 3 tablespoons of the juice, the olive oil, salt and pepper.
  - Place an overturned serving plate on top of each ramekin and invert. Carefully remove the ramekins, then drizzle each timbale with a bit of the vinaigrette. Garnish each with grapefruit segments.

Makes 8 servings.

tags: Passover, pareve, vegetarian, vegan

source: http://www.dailynewstribune.com/lifestyle/food_and_dining/x575725664/Passover-Lighter-take-on-timbales-uses-quinoa