Spanish conqueror Francisco Pizarro nearly eradicated quinoa from the world during his quest to destroy the Incas. But high in the mountains, some plants survived. A seed rather than a grain, quinoa gives this dish substance.
Ingredients
For the quinoa timbales:
- 1 cup pre-washed white or black quinoa
- Vegetable broth
- Extra virgin olive oil for oiling the ramekins
For the squash:
- 3 garlic cloves, peeled and coarsely chopped
- One large white onion, peeled and diced
- 2 pounds ripe tomatoes, seeded and coarsely chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 1/2 pounds zucchini and/or yellow summer squash, trimmed and diced
- 1 to 2 jalapeños, sliced into rounds (optional)
- Coarse salt (kosher or sea), to taste
- Chopped fresh cilantro, chives, or flat-leaf parsley, for garnish
Directions
Step 1
Prepare the quinoa according to the package directions using vegetable broth instead of water. Oil 6 ramekins or timbale molds and pack with the quinoa. Keep warm.
Step 2
Combine the garlic, half the onion, and the tomatoes in a blender jar or food processor and process until puréed. Heat a large nonreactive skillet. Add 1/4 cup of olive oil and the remaining onions and sauté them over medium heat until soft but not browned, 5 to 6 minutes.
Step 3
Add the squash and cook for 1 to 2 minutes. Stir in the tomato mixture and the jalapeños, if using. Simmer for about 3 minutes, then add salt to taste.
Step 4
To serve, tip the quinoa timbales into the centers of 6 shallow soup bowls. Ladle the squash and tomato mixture around each timbale. Drizzle with additional olive oil, then sprinkle with chopped herbs. Serve immediately.
Serves 6
