Golden Quinoa Timbale with Lemon Zucchini, Whipped Ricotta and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare 4 individual oven-safe molds or a plating ring on a lined baking tray.

2. 2

   Place the quinoa in a saucepan with the water and 3 g (1/2 tsp) of the salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Fluff with a fork and mix with 15 ml (1 tbsp) olive oil.

3. 3

   While the quinoa cooks, heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Add the zucchini, garlic, lemon zest, lemon juice, the remaining 3 g (1/2 tsp) salt, and black pepper. Sauté for 6 to 8 minutes until the zucchini is tender but still holds its shape. Remove from the heat.

4. 4

   In a bowl, whip the ricotta with the Greek yogurt until creamy. Fold in the parsley and chives and mix well.

5. 5

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove immediately to prevent burning.

6. 6

   To assemble, place a layer of quinoa in the bottom of each mold, pressing lightly. Add a layer of the ricotta mixture, then a layer of sautéed zucchini. Repeat with another thin layer of quinoa if the mold allows. Finish with the grated Parmesan and toasted almonds.

7. 7

   Bake the timbales for 8 to 10 minutes at 220 °C / 425 °F, until heated through and the Parmesan is just lightly golden.

8. 8

   Let rest for 2 minutes. Unmold carefully and serve hot.