Free Healthy Recipe - Cucumber, Eggplant, Avocado and Quinoa Timbale
Dairy free, Low GI
This fresh tasting and decorative dish is easier than it looks and makes an excellent entree for a summer dinner party.
|
Ingredients
½ cup quinoa
1 cup eggplant, finely diced
1 lemon juiced
2 Lebanese cucumbers finely diced
½ cup parsley, finely chopped
4 vine-ripened tomatoes peeled and deseeded, finely chopped
1 avocado diced
Dressing: 40 ml olive oil
20 ml white balsamic vinegar
1½ tsp Dijon mustard
1 large clove garlic, chopped
|
 Copyright John Paul Urizar Method
Rinse the quinoa thoroughly then place in a pan with double the water and bring to the boil (eg. 1/2 cup of quinoa, 1 cup water). Reduce to simmer, cover and cook for 15 minutes. Finely dice the eggplant and sprinkle with lemon juice to 'cook' and prevent discolouration. Cover and set aside. Prepare all the cucumbers, parsley and tomatoes, leaving the avocado until the end. Once the quinoa is cooked, combine all the ingredients together excluding the avocado. Lay a large metal cutter on a plate and fill it with the quinoa and vegetable mix. Top with chopped avocado. Remove the ring and continue until you have completed all timbales. Combine the dressing ingredients and drizzle over each timbale. Note: If you don't feel like going to the extra trouble of pressing the mixture into a metal ring you can enjoy it as a 'free' salad. Served on it's own it's delicious or with an accompanying piece of grilled fish or organic chicken. Makes 4 servings
|
|
Recipe tools:
 Print version
 Email recipe
 More recipes
 Previous page
|
|
|||||||||||||||||||||||||||
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.