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quinoa eggs tomatoes oil tomato oil salt black pepper goat basil nuts olive oil Parmesan tomatoes garlic olive oil salt black pepper sweet red bell peppers mushrooms white onion balsamic vinegar
Viewed: 66 - Published at: 8 years agoIngredients
- 2 cups quinoa
- 2 large eggs beaten
- 3/4 cup sundried tomatoes oil-packed
- 2 tablespoons sundried tomato oil from oil-pcaked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 23 cup goat (chevre) cheese crumbled
- 3 cups basil leaves, fresh loosely packed
- 1/2 cup pine nuts lightly toasted
- 2 tablespoons olive oil
- 3/4 cup parmesan, parmigiano-reggiano cheese, grated
- 28 each cherry tomatoes halved
- 1 whole garlic a head, top trimmed to expose cloves
- 3 tablespoons olive oil or canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium sweet red bell peppers halved and seeded
- 2 large mushrooms, portabello chopped
- 1 large white onion thinly sliced
- 1 tablespoon balsamic vinegar
Method
- Preheat oven to 400F (200C).
- Prepare the vegetables:
- Arrange cherry tomatoes and garlic, cut side up, on parchment paper-lined baking sheet.
- Drizzle with 1 tablespoon oil, sprinkle with 1/4 teaspoon salt and pepper.
- Add red peppers to sheet, cut side down.
- Roast in the oven until garlic is softened, peppers blister and tomatoes begin to be dark around the edges, 30 to 32 minutes.
- Let them cool enough for you to handle.
- You can turn off the oven now.
- Then squeeze garlic pulps.
- Peel and slice peppers.
- Set aside.
- At the same time, in a large non-stick skillet, heat 1 tablespoon oil over medium high heat, add mushrooms, remaining 1/4 teaspoon salt and pepper, saute mushrooms until tender, set aside.
- Clean the skillet pan.
- Heat another 1 tablespoon oil over medium-low heat, cook onions, stir often, until onions start to caramelize, 30 to 32 minutes.
- Stir in 1 tablespoon balsamic vinegar.
- Set aside.
- At the meantime, in a large pot and saucepan, heat 23 pot or saucepan water until boiling, put quinoa in the boiling water, cook until tender, 12 minutes.
- Drain and rinse, shaking in colander to remove excess water.
- Transfer quinoa to a large bowl, fluff with a fork.
- Let cool.
- Add eggs, tossing to coat.
- Set aside.
- Then in a food processor, blend sun-dried tomatoes, sun dried tomatoes oil, half of the roasted garlic and 1/4 teaspoon salt and pepper until still slightly chuncky.
- Toss the mixture with 1 3/4 cups quinoa, press into a greased 9-inch springform pan.
- Put the roasted cherry tomatoes, red peppers and half of the goat cheese on top, set aside.
- Then in the cleaned food processor, mix basil leaves, pine nuts, left garlic, 1 tablespoon oil, 1/4 teaspoon salt and pepper until smooth.
- Toss with another 1 3/4 cups quinoa.
- Press into pan, put the caramelized onions, mushrooms and left goat cheese.
- Preheat oven again to 350F (180C).
- Then toss 1/2 cup parmesan cheese with the remaining quinoa.
- Press the mixture into the pan, now the pan looks almost full, don't worry, just use spatula to press the quinoa mixture, it will be fine.
- Sprinkle the left parmesan cheese on top evenly.
- Wrap the bottom of springform pan with double foil paper.
- Bake in oven for 50 to 60 minutes, until crusty and golden brown.
- Cool for about 15 minutes.
- Serve warm.
