How to make Tricolour Quinoa Timbale with Tomato Sauce -
Three Layers of Quinoa – Tomato, Mushroom and Pesto served with Tomato-Basil Sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Quinoa, Zucchini (ज़ुकीनी)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Tricolour Quinoa Timbale with Tomato Sauce checkout Quinoa Upma with Mushrooms, Quinoa Pulao, Quinoa Stuffed Tomatoes, Quinoa Chole . You can also find more Main Course Vegetarian recipes like Khoya Matar Vegetables with Basil-Cook Smart Methi Urad Dal ki Subzi Raw Banana Curry
Tricolour Quinoa Timbale with Tomato Sauce Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Tricolour Quinoa Timbale with Tomato Sauce Recipe
Quinoa 2 cups
Zucchini thinly sliced 2 medium
Crushed black peppercorns a pinch
Olive oil 1 tablespoon
Processed cheese grated 1/2 cup
Powdered parmesan cheese 1/4 cup
Tomato ketchup 2 tablespoons
A sprig of chive for garnishing
Salt to taste
For Pesto layer
Fresh basil leaves 20-25 tablespoons
Pinenuts 1 tablespoon
Powdered parmesan cheese 1
Salt to taste
Garlic cloves 6-8
Olive oil 1/4 cup
For Mushroom layer
Button mushrooms sliced 20
Olive oil 1 tablespoon
Onions sliced 2 medium
A sprig of thyme
Salt to taste
For Tomato layer
Tomatoes quartered 5-6 medium
Red bell pepper seeded and roughly chopped 1 medium
Garlic cloves 5-6
Salt to taste
Crushed black peppercorns a pinch
Olive oil 2 tablespoons
For Cheese quenelle
Feta cheese 2 tablespoons
Cream cheese 1 tablespoon
Basil leaves shredded 6-8
Method
Step 1
Preheat oven at 180°C.
Step 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.
Step 3
Marinate the zucchini with salt, crushed peppercorns and olive oil. Heat a non-stick pan and grill the zucchini. Set aside.
Step 4
To make pesto layer, grind all the ingredients to a smooth paste and set aside.
Step 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.
Step 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.
Step 7
Divide the cooked quinoa into 3 equal portions and add pesto and mushroom mixture to two parts.
Step 8
Reserve some tomato mixture and add quinoa to the rest.
Step 9
Arrange a silicon sheet on a baking tray and place cookie cutter in the centre.
Step 10
Arrange the grilled zucchini strips in the mould.
Step 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.
Step 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.
Step 13
Heat the reserved tomato mixture in a deep non-stick pan and add the tomato ketchup.
Step 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
Calories : 2886 Kcal
Carbohydrates : 267.8 gm
Protein : 79.7 gm
Fat : 164.5 gm
Other : Iron- 23.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
