Tested till perfect Tricolour Quinoa
Tricolour Quinoa
Photography by David Scott

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.

By Recipes adapted by The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 2 cups 2cupsquinoa
  • 2 2eggeggs, beaten
  • 3/4 cup 3/4cupoil-packed sun-dried tomatoes
  • 2 tbsp 2tbspoil from oil packed sun dried tomatoes
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2/3 cup 2/3cupcrumbled goat cheese
  • 3 cups 3cupsloosely packed fresh basil leaffresh basil leaves
  • 1/2 cup 1/2cuppine nutpine nuts, lightly toasted
  • 2 tbsp 2tbspextra-virgin olive oil
  • 3/4 cup 3/4cupgrated Parmesan cheese

Vegetables:

  • 24 24cherry tomatocherry tomatoes, halved
  • 1 1garlic head, top trimmed to expose cloves
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 2sweet red peppersweet red peppers, halved and seeded
  • 2 2large portobello mushrooms, chopped
  • 1 1large white onionwhite onions, thinly sliced
  • 1 tbsp 1tbspbalsamic vinegar
To change the number of servings, enter the number, then press "calculate". or reset

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

Nutritional Information Per each of 10 servings: about

cal 390 pro 14g total fat 23g sat. fat 5g
carb 36g fibre 5g chol 48mg sodium 430mg
potassium 899mg

% RDI:

calcium 15 iron 37 vit A 24 vit C 93
folate 23
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