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
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.