Tricolour Quinoa Timbale with Tomato Sauce

Ingredients 

• 2 cups quinoa
• 2 medium zucchini, thinly sliced
• A pinch of crushed black peppercorns
• 1 tablespoon olive oil
• 1/2 cup grated processed cheese 
• 1/4 cup parmesan cheese powder
• 2 tablespoons tomato ketchup
• A sprig of chive for garnishing
• Salt to taste

For Pesto layer

• 20-25 fresh basil leaves
• 1 tablespoon pinenuts
• 1 tbsp powdered parmesan cheese
• Salt to taste
• 6-8 garlic cloves
• 1/4 cup olive oil

For Mushroom layer

• 20 button mushrooms, sliced
• 1 tablespoon olive oil
• 2 medium onions, sliced
• A sprig of thyme
• Salt to taste

For Tomato layer

• 5-6 medium tomatoes, quartered
• 1 medium red bell pepper, seeded and roughly chopped
• 5-6 garlic cloves
• Salt to taste
• A pinch of crushed black peppercorns
• 2 tablespoons olive oil

For Cheese quenelle

• 2 tablespoons feta cheese
• 1 tablespoon cream cheese
• 6-8 basil leaves, shredded

Method

1. Preheat oven at 180°C.
2. Boil 5 cups water in a deep non-stick pan. Wash the quinoa well and add to the boiling water along with salt. Cook till done. Set aside.
3. Marinate the zucchini with salt, crushed peppercorns and olive oil. Heat a non-stick pan and grill the zucchini. Set aside.
4. To make pesto layer, grind all the ingredients to a smooth paste and set aside.
5. To make mushroom layer, heat olive oil in a non-stick pan. Add the onions and sauté till golden. Add thyme, mushrooms and a pinch of salt. Cook till the moisture dries and the mushrooms are cooked. Allow the mixture to cool down and grind coarsely.
6. To make tomato layer, place the tomatoes on a baking tray. Add the peppers, garlic cloves, salt, crushed peppercorns and olive oil. Bake in the preheated oven for 15-20 minutes. Allow the mixture to cool and grind to a smooth paste.
7. Divide the cooked quinoa into 3 equal portions and add pesto and mushroom mixture to two parts.
8. Reserve some tomato mixture and add quinoa to the rest.
9. Arrange a silicon sheet on a baking tray and place cookie cutter in the centre.
10. Arrange the grilled zucchini strips in the mould.
11. Place a layer of pesto at the bottom and spread evenly. Sprinkle a layer of processed cheese and parmesan cheese and place the mushroom layer. Repeat the procedure for the tomato layer as well. Fold the extra length of the zucchini strips to cover the timbale. Bake in the preheated oven for 25-30 minutes.
12. To make cheese quenelle, mix the feta cheese, cream cheese and half the shredded basil and prepare a quenelle. Place on a butter paper and freeze.
13. Heat the reserved tomato mixture in a deep non-stick pan and add the tomato ketchup.
14. Drizzle a spoonful of the sauce on the serving plate and place the prepared timbale on it. Place the quenelle on top and garnish with chive sprig. Drizzle pesto oil and serve immediately.

Nutrition Info