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Recipe

Black Quinoa Timbales with Vegetables

By Nicolas Isnard From Moveable Feast Season 5, Ep.1

Servings: 8

If you are looking for a dish that will impress, here it is. The black quinoa is formed into a timbale and adorned with poached vegetables and a parmesan crisp.  It’s as delicious to eat as it is to present.

Ingredients

For the quinoa

  • 1-1/2 cups black quinoa
  • 2/3 cup coarsely chopped fresh cilantro
  • 1/4 cup whole-grain mustard, such as Maille
  • 1 tsp. Calamanci balsamic vinegar; more to taste

For the vegetables barigoule

  • 1 cup extra-virgin olive oil
  • 8 thin baby carrots
  • 8 baby artichokes, trimmed, stems intact, held in lemon water
  • 6 medium cloves garlic
  • 4 white baby radishes, peeled and halved
  • 2 orange baby beets, peeled, each cut lengthwise into 6 wedges
  • 2 baby turnips, about 5 oz., peeled, each cut lengthwise into 6 wedges
  • 1/2 baby fennel bulb, cut lengthwise into 6 wedges
  • 1/3 cup pitted Niçoise olives
  • 1/4 cup sundried tomatoes
  • 1/2 cup Calamanci balsamic vinegar
  • 1/4 cup dry white wine
  • Kosher sea salt and freshly ground black pepper
  • 3 sprigs thyme
  • 8 white asparagus tips

To garnish

  • 4 Parmesan crisps, store-bought or homemade
  • 2 Tbs. Dijon mustard, such as Maille
  • 2 multicolored baby radishes, thinly sliced, preferably on a mandolin
  • 1 red baby beet, thinly sliced, preferably on a mandolin
  • Extra-virgin olive oil, to taste
  • Calamanci balsamic vinegar, to taste
  • Kosher sea salt and freshly ground black pepper
  • Flaky sea salt for finishing, optional
  • Small edible flowers, optional
  • Tomato powder, optional

Preparation

Make the quinoa

  • Cook the quinoa according to package instructions. Transfer to a medium bowl ,and add the cilantro, mustard, and vinegar. Cover with plastic and set aside to cool completely.

Make the vegetables barigoule

  • Heat the oil in a large straight-sided skillet over medium heat until shimmering. Add the carrots, artichokes, garlic, radishes, beets, turnips, fennel, olives, and sundried tomatoes. Cook until the vegetables are just tender, 6 to 8 minutes. Add the vinegar, wine, 1-1/2 cups water, 1 tsp. salt, 1/2 tsp. pepper, and the thyme. Bring the mixture to a boil over high heat. Reduce the heat to low, add the asparagus tips, and cook until the vegetables are completely tender, 8 to 10 minutes more. Using a slotted spoon, transfer the vegetables to a plate and set aside. Reserve 2 Tbs. of the cooking liquid.

Make the garnish and serve

  • Brush the Parmesan crisps lightly with the mustard and set aside. Combine the radishes and beets in a small bowl. Lightly dress to taste with a drizzle of oil, vinegar, salt, and pepper.
  • Season the quinoa to taste with the reserved vegetable cooking liquid, salt, and pepper. Press about 1/3 cup of the quinoa into a 3-1/2 inch diameter by 3/4 inch deep ring mold, smoothing the top with the back of a spoon, or create a free-form circular shape of the approximate same size, and flatten the top.
  • While holding the mold in place, press into the top of the quinoa, an artichoke (stem-side up), a carrot, an orange beet wedge, a turnip wedge, and half a radish. Carefully lift the ring mold away. Gently insert a few slices of the thinly sliced radish and red beet, and a Parmesan crisp between the vegetables pressed into the quinoa. Repeat for the remaining 7 servings, divide the remaining vegetables among the plates, finish with flaky sea salt, top with the edible flowers, and a sprinkle of tomato powder at the edge of each plate, if using.

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