Mediterranean Crispy Quinoa Timbale with Roasted Tomatoes, Seared Halloumi and Basil Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a tray, add 1 tablespoon (15 ml) olive oil, half of the dried oregano, a pinch of salt, and some black pepper. Roast for 18 minutes, until golden and juicy.

2. 2

   Meanwhile, place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Sauté the red onion for 3 minutes. Add 2 minced garlic cloves, the zucchini, sweet paprika, ground cumin, the remaining dried oregano, a pinch of salt, and black pepper. Cook for 6 to 8 minutes until the zucchini is tender and lightly golden.

4. 4

   Transfer the cooked quinoa to a bowl and mix with the onion-zucchini sauté, breadcrumbs, lemon zest, and half of the toasted pine nuts. Adjust with salt and black pepper.

5. 5

   In another bowl, make the cream by combining the Greek yogurt, 1 grated garlic clove, 2 tablespoons (30 ml) lemon juice, fresh basil, 1 tablespoon (15 ml) olive oil, and a pinch of salt. Blend or process until smooth.

6. 6

   Heat 1 tablespoon (15 ml) olive oil in a nonstick skillet over medium-high heat. Sear the halloumi cheese for 1 to 2 minutes per side until nicely golden.

7. 7

   Lightly grease 4 individual molds or a plating ring with the remaining olive oil. Fill the base with the quinoa mixture and press gently. Add a layer of zucchini if any remains separate, some roasted tomatoes, and finish with a slice or pieces of seared halloumi.

8. 8

   Bake the assembled timbales for 5 minutes at 200 °C / 400 °F so they set and heat through evenly.

9. 9

   Unmold carefully. Serve each timbale with a generous spoonful of basil cream, the remaining roasted tomatoes, the rest of the toasted pine nuts, and a final touch of black pepper.