recipes:breakfast_items:quinoa_timbales_with_grapefruit_vinaigrette
Table of Contents
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
recipes/breakfast_items/quinoa_timbales_with_grapefruit_vinaigrette.txt · Last modified: 2017/12/19 19:42 by admin