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.
Black Quinoa Timbales with Vegetables
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
Instructions
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.
