How to make Tricolour Quinoa Timbale with Tomato Sauce -

Three Layers of Quinoa – Tomato, Mushroom and Pesto served with Tomato-Basil Sauce.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.