Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley
Ingredients
- 1 Cup Chia Seeds
- 1 Cup Quinoa
- 8 Oz Baby Spinach
- 1 Cup Diced Sweet Onion
- 3 Tbsp Chopped Fresh Garlic
- 1 Cup Red Bell Pepper
- 1 Cup White Wine
- 4 Cups water
- 1/4 cup Chopped fresh herbs (whatever is available)
- Salt and Pepper to taste
- 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
- Olive oil for cooking
Instructions
- Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
- Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
- In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
- In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
- Cook your seasonal vegetables in a little olive oil and season lightly.
- Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.
Notes
This dish has several moving parts. If you have enough burners on your stove, you can cook all parts simultaneously. The end result is a layer of dark brown, topped by an off white with the green spinach on top. The red pepper sauce accents these colors and seasonal vegetables round it our. I did not specify the type of vegetables because I want you to see what is fresh in your market. Green beans, squashes, brussel sprouts, or others will do fine. I prefer a variety of colors and textures if possible.