Tricolour Quinoa

Tricolour Quinoa Author: Canadian Living Credits: Tricolour Quinoa

By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category

Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: November 2009


  • 2 cups quinoa
  • 2 eggs beaten
  • 3/4 cups oil-packed sun-dried tomatoes
  • 2 tablespoons oil from oil packed sun dried tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cups crumbled goat cheese
  • 3 cups loosely packed fresh basil leaves
  • 1/2 cup pine nut lightly toasted
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cups grated Parmesan cheese
  • 24 cherry tomatoes halved
  • 1 garlic head top trimmed to expose cloves
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sweet red peppers halved and seeded
  • 2 portobello mushrooms chopped
  • 1 white onion thinly sliced
  • 1 tablespoon balsamic vinegar


Vegetables: Arrange cherry tomatoes and garlic, cut side up, on parchment paper–lined baking sheet. Drizzle with 1 tbsp (15 mL) of the oil; sprinkle with 1/4 tsp (1 mL) each of the salt and pepper. Add red peppers, cut side down, to sheet.

Roast in 400°F (200°C) oven until garlic is softened, peppers blister and tomatoes are dark around edges, about 30 minutes. Let cool enough to handle. Squeeze pulp from garlic. Peel and slice peppers. Set aside.

Meanwhile, in skillet, heat 1 tbsp (15 mL) of the remaining oil over medium-high heat; sauté mushrooms and remaining salt and pepper until tender. Set aside.

Wipe out skillet. Heat remaining oil over medium-low heat; cook onion, stirring, until just starting to caramelize, about 20 minutes. Stir in vinegar. Set aside. (Make-ahead: Refrigerate vegetables in separate airtight containers for up to 24 hours.)

Meanwhile, in large pot of boiling salted water, cook quinoa until tender, about 12 minutes. Drain and rinse, shaking in colander to remove excess water. Transfer to large bowl; fluff with fork. Let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Add eggs, tossing to coat. Set aside.

In food processor, purée together sun-dried tomatoes and sun-dried tomato oil, half of the garlic and 1/4 tsp (1 mL) each of the salt and pepper until still slightly chunky. Toss with 1-3/4 cups (425 mL) of the quinoa. Press into greased 9-inch (2.5 L) springform pan. Top with roasted cherry tomatoes, red peppers and half of the goat cheese. Set aside.

In clean food processor, purée together basil, pine nuts, remaining garlic, olive oil and remaining salt and pepper until smooth. Toss with 1-3/4 cups (425 mL) of the quinoa. Press into pan; top with caramelized onions, mushrooms and remaining goat cheese.

Toss 1/2 cup (125 mL) of the Parmesan cheese with remaining quinoa. Press into pan. Sprinkle with remaining Parmesan.

Double-wrap bottom of springform pan with foil. Bake in 350°F (180°C) oven until crusty and golden brown, about 40 minutes. Let stand for 10 minutes before slicing.

Nutritional facts Per each of 10 servings: about

  • Sodium 430 mg
  • Protein 14 g
  • Calories 390.0
  • Total fat 23 g
  • Potassium 899 mg
  • Cholesterol 48 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 37.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X

Tricolour Quinoa