Tricolor Quinoa

Tricolor Quinoa

From Canadian Living Magazine

"Cindy layers roasted and sautéed vegetables between three highly flavored quinoa mixtures to create a colorful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.

2 cups quinoa 500 mL

2 eggs, beaten 2
3/4 cup oil-packed sun-dried tomatoes 175 mL
2 tbsp oil from oil-packed sun-dried tomatoes 25 mL
1/2 tsp each salt and pepper 2 mL
2/3 cup crumbled goat cheese 150 mL
3 cups loosely packed fresh basil leaves 750 mL
1/2 cup pine nuts, lightly toasted 125 mL
2 tbsp extra-virgin olive oil 25 mL
3/4 cup grated Parmesan cheese 175 mL

Vegetables :

24 cherry tomatoes, halved 24
1 head garlic, top trimmed to expose cloves 1
3 tbsp extra-virgin olive oil 45 mL
1/2 tsp each salt and pepper 2 mL
2 sweet red peppers, halved and seeded 2
2 large portobello mushrooms, chopped 2
1 large white onion, thinly sliced 1
1 tbsp balsamic vinegar 15 mL

Vegetables : Arrange cherry tomatoes and garlic, cut side up, on parchment paper–lined baking sheet. Drizzle with 1 tbsp (15 mL) of the oil; sprinkle with 1/4e tsp (1 mL) each of the salt and pepper. Add peppers, cut side down, to same sheet.

Roast in 400F (200C) oven until garlic is softened, peppers blister and tomatoes are dark around edges, about 30 minutes. Let cool enough to handle. Squeeze pulp from garlic. Peel and slice peppers. Set aside.

Meanwhile, in skillet, heat 1 tbsp (15 mL) of the remaining oil over medium-high heat; sauté mushrooms and remaining salt and pepper until tender. Set aside.

Wipe out skillet. Heat remaining oil over medium low heat; cook onion, stirring, until just starting to caramelize, about 20 minutes. Stir in vinegar. Set aside.

* (Make-ahead: Refrigerate vegetables in separate airtight containers for up to 24 hours.) Meanwhile, in large pot of boiling salted water, cook quinoa until tender, about 12 minutes. Drain and rinse, shaking in colander to remove excess water. Transfer to large bowl; fluff with fork. Let cool.

* (Make-ahead: Refrigerate in airtight container up to 24 hours.) Add eggs, tossing to coat. Set aside.

In food processor, purée together sun-dried tomatoes and sun-dried tomato oil, half of the garlic and 1/4 tsp (1 mL) each of the salt and pepper until still slightly chunky. Toss with 1-3/4 cups (425 mL) of the quinoa. Press into greased 9-inch (2.5 L) springform pan. Top with roasted cherry tomatoes, red peppers and half of the goat cheese. Set aside.

In clean food processor, purée together basil, pine nuts, remaining garlic, olive oil and remaining salt and pepper until smooth. Toss with 1-3/4 cups (425 mL) of the quinoa. Press into pan; top with caramelized onions, mushrooms and remaining goat cheese.

Toss 1/2 cup (125 mL) of the Parmesan cheese with remaining quinoa. Press into pan. Sprinkle with remaining Parmesan.

Double-wrap bottom of springform pan with foil. Bake in 350F (180C) oven until crusty and golden brown, about 40 minutes. Let stand for 10 minutes before slicing. Makes 8 to 10 servings.