Fresh-Pressed Olive Oil Club

Summer Squash in Tomato Broth with Quinoa Timbales

Summer Squash in Tomato Broth with Quinoa Timbales

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.


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


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