Thursday, April 29, 2010

Quinoa, avocado, and sweet potato timbale


sorry. sorry. sorry!

I finally moved, and now have the time to sit down and give you a new recipe. I'm going to keep them coming. I promise. But, remember my last post and that pretty little thing I made? I've got the recipe for you.

It's Tal Ronnen's recipe out of The Conscious Cook.

It is soooo yummy!

I'm going to simplify it a little to make it not look so intimidating. Because there are 4 different things to prepare, and the picture looks so pretty. But, it's just as good in a pile of not so pretty on your plate.

For the quinoa:

1 cup Quinoa, cooked in vegetable stock. (I do a 2 to 1 ratio of veg. stock to quinoa, boil about 15 minutes or until tender)
1/2 jalapeno minced (I chopped mine)
1 Tbsp. minced fresh cilantro (again...chopped, and I do extra b/c I love cilantro)
1 Tbsp. EVOO
Juice of 1 lime
Salt and fresh ground pepper.

Cook the quinoa, let cool to room temp, add remaining ingredients.

Peel 1 large sweet potato and chop into small pieces. Toss with 2 teaspoons EVOO and salt and pepper. Bake in the oven at 400 for 15 minutes. Do not burn!
Chop up 2 avocados (or three if you love them like me) and toss both the avocado and cooked sweet potato with the Quinoa mixture.

Top w/ tortilla strips sprinkled w/cajun seasoning (he makes his own by slicing a corn tortilla and frying in canola oil...)

Last, make the dressing. This is yummy and worth it!

Roasted tomatillo Dressing

2 tomatillos tossed in olive oil after skins have been removed
3 Tbsp plus 1 teaspoon olive oil
1 Tbsp. rice vinegar
1 teaspoon light agave nectar (a great substitute for honey)
1/4 cup chopped cilantro
Sea Salt and ground black pepper.

Toss tomatillos with a teaspoon of oil. Place on a baking sheet and roast at 350 degrees for 15 minutes. Put in a blender with vinegar, cilantro, and agave nectar, pulse to combine. Add remaining EVOO and continue blending. Pour a light amount over the quinoa. Delicious!

Don't be scared of this one b/c of all the steps. It's so worth it!!

PS-The quinoa just cooked in vegetable stock is yummy all by itself too for a good complete protein source.

4 comments:

  1. That looks SOOOOO good! I think I'm going to try to make it this weekend.

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  2. So glad to find your blog! It'll be fun to 'keep in touch' through food! Thanks for sharing your great recipes. Dan and I try to eat this way too; lots of veggies and mostly fish and chicken for meat. (However, I have to have a 5 Guys burger every time I go to St. George!) Oh, and have you discovered Sunflower Market on 6400 So. State across from Fashion Place? Great market...lots of the same things as Whole Foods and MUCH less $$. Also, Costco has a 2-pack of Agave syrup for
    $7-ish.
    Good luck in you new home! I loved getting to know you :)
    Diane Naylor

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  3. I always wanted to start a blog called "A vegan who eats meat"
    But I am afraid of the backlash! :)
    Eliminating those things from my diet has been a crazy ride. Miles is getting better so everyonce in awhile I cheat just a tiny bit and it tastes so gross!! I am terrified that I'll never enjoy a grilled cheese sandwich or cheese enchiladas again. but it tastes so weird!! :)
    I kinda like this new life style. And I am sooo ready to go partial vegitarian too. I am just over meat. It tastes weird to me lately. I admire you! Hopefully I can follow in your foot steps soon! :)

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  4. Isn't it the best cookbook ever?! I absolutely love this cookbook and I just made this same recipe. Yummy and pretty!!!! Here is a link to my blog post http://cuceesprouts.com/2011/02/quinoa-avocado-and-sweet-potato-timbale/

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