Tricolour Quinoa

By Recipes adapted by The Canadian Living Test Kitchen

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Tricolour QuinoaBy 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. 5 out of5based on2 ratings. 3 user reviews.

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Tricolour Quinoa
Photography by David Scott

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	390390 cal
pro	14 g14g pro
total fat	23 g23g total fat
sat. fat	5 g5g sat. fat
carb	36 g36g carb
fibre	5 g5g fibre
chol	48 mg48mg chol
sodium	430 mg430mg sodium
potassium	899 mg899mg potassium
% RDI:	-
calcium	1515 calcium
iron	3737 iron
vit A	2424 vit A
vit C	9393 vit C
folate	2323 folate

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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.

Ingredients

2 cups quinoa 2 2cups cupsquinoa
2 eggs , beaten2 2eggeggs, beaten
3/4 cup oil-packed sun-dried tomatoes 3/4 3/4cup cupoil-packed sun-dried tomatoes
2 tbsp oil from oil packed sun dried tomatoes 2 2tbsp tbspoil from oil packed sun dried tomatoes
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2/3 cup crumbled goat cheese 2/3 2/3cup cupcrumbled goat cheese
3 cups loosely packed fresh basil leaves 3 3cups cupsloosely packed fresh basil leaffresh basil leaves
1/2 cup pine nuts , lightly toasted1/2 1/2cup cuppine nutpine nuts, lightly toasted
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
3/4 cup grated Parmesan cheese 3/4 3/4cup cupgrated Parmesan cheese
Vegetables:
24 cherry tomatoes , halved24 24cherry tomatocherry tomatoes, halved
1 garlic head , top trimmed to expose cloves1 1garlic head, top trimmed to expose cloves
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 sweet red peppers , halved and seeded2 2sweet red peppersweet red peppers, halved and seeded
2 large portobello mushrooms , chopped2 2large portobello mushrooms, chopped
1 large white onion , thinly sliced1 1large white onionwhite onions, thinly sliced
1 tbsp balsamic vinegar 1 1tbsp tbspbalsamic vinegar

Preparation

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.

Additional information : Wine Pairing: Ontario Gamay or Cabernet Franc, or British Columbia Pinot Grigio

Source : Canadian Living Magazine: November 2009