Crispy amaranth and pumpkin timbale with lime yogurt, fresh cucumber, and spiced seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or a large metal muffin pan with 1 tablespoon of olive oil.

2. 2

   Place the amaranth in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, and cook for 15 minutes until the grain is tender and most of the liquid has been absorbed. Let it rest for 5 minutes.

3. 3

   Meanwhile, place the grated pumpkin in a clean kitchen towel and gently squeeze out some of the excess moisture.

4. 4

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion and cook for 4 minutes. Add the garlic, 1/2 teaspoon of cumin, and 1/2 teaspoon of smoked paprika, and cook for 1 more minute. Remove from the heat.

5. 5

   In a large bowl, combine the cooked amaranth, grated pumpkin, onion and garlic mixture, eggs, Parmesan cheese, rice flour, 1/2 teaspoon salt, and black pepper. Mix well until evenly combined.

6. 6

   Divide the mixture into 4 ring molds on the baking tray or into 4 cavities of a large muffin pan, pressing down to form compact timbales. Drizzle or brush with half of the remaining tablespoon of olive oil. Bake for 20 minutes at 220 °C / 425 °F.

7. 7

   While they bake, stir together the Greek yogurt, lime zest, 2 tablespoons lime juice, a pinch of salt, and the chopped cilantro in a small bowl.

8. 8

   In a small skillet, heat the remaining 1/2 tablespoon olive oil over medium-low heat. Add the sunflower seeds and pumpkin seeds with the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon smoked paprika, and a pinch of salt. Toast for 2 to 3 minutes, stirring, until fragrant.

9. 9

   Remove the timbales from the oven, carefully unmold them, and bake them directly on the tray for 5 more minutes at 220 °C / 425 °F so the edges become crispier.

10. 10

    Serve each timbale with a generous spoonful of lime yogurt, fresh cucumber on top, and the toasted spiced seeds. If desired, finish with a little extra grated Parmesan.