Turkey and Cottage Cheese Timbale with Quinoa Crust and Lemon Spinach Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease 4 individual ramekins or a jumbo muffin pan with a little of the olive oil.

2. 2

   In a bowl, mix the cooked quinoa with half of the grated Parmesan cheese, a pinch of salt, and 1 teaspoon (5 ml) of the olive oil. Divide the mixture among the molds and press it down to form a compact crust.

3. 3

   Bake the quinoa base for 10 minutes at 220 °C / 425 °F, until it starts to brown around the edges. Remove and set aside.

4. 4

   Meanwhile, heat the remaining olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes. Add the garlic and cook 30 seconds more.

5. 5

   In a large bowl, combine the ground turkey, cottage cheese, egg, sweet paprika, dried oregano, black pepper, lemon zest, half of the salt, and the onion-garlic mixture. Mix until well combined.

6. 6

   Divide the turkey mixture among the molds, placing it over the quinoa crust. Press gently to compact and sprinkle the remaining grated Parmesan cheese on top.

7. 7

   Bake the timbales for 18 to 20 minutes at 200 °C / 400 °F, or until fully cooked and golden on top.

8. 8

   While they bake, place the fresh spinach in the same skillet over medium heat with 2 tablespoons (30 ml) of water. Cook for 2 minutes until wilted. Transfer it to a blender or food processor.

9. 9

   Add the plain Greek yogurt, 2 tablespoons (30 ml) lemon juice, and the remaining salt to the blender. Blend until smooth. If you want a lighter texture, add 1 to 2 additional tablespoons of water.

10. 10

    Let the timbales rest for 5 minutes out of the oven. Unmold carefully and serve each one with the lemon spinach sauce underneath or on the side.