Copyright John Paul Urizar
www.johnpaulurizar.com.au
This fresh tasting and decorative dish is easier than it looks and makes an impressing healthy starter for a dinner party.
Rinse the quinoa thoroughly then place in a pan with double the water and bring to the boil (eg. 1/2 cup of quinoa, 1 cup water). Reduce to simmer, cover and cook for 15 minutes.
Finely dice the eggplant and sprinkle with lemon juice to 'cook' and prevent discolouration. Cover and set aside.
Prepare all the cucumbers, parsley and tomatoes, leaving the avocado until the end.
Once the quinoa is cooked, combine all the ingredients together excluding the avocado.
Lay a large metal cutter on a plate and fill it with the quinoa and vegetable mix. Top with chopped avocado. Remove the ring and continue until you have completed all timbales.
Combine the dressing ingredients and drizzle over each timbale.
Note: If you don't feel like going to the extra trouble of pressing the mixture into a metal ring you can enjoy it as a 'free' salad. Served on it's own it's delicious or with an accompanying piece of grilled fish or organic chicken.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 25 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1287 kj |
| Calories | 308 kcal |
| Fat | 21.2 g |
| Saturated Fat | 3.5 g |
| Total Carbohydrate | 21.1 g |
| Total Protein | 5.9 g |
| Fibre | 1.7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
