Name: Quinoa Timbale with Mushroom Sauce
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 cup cooked white quinoa; 1 onion, chopped into small cubes; 1 leek, finely diced; 1 ½ cups mushrooms, chopped; 1 tsp dried or fresh thyme; 3 Tbsp low-sodium tamari or soy sauce; 3 garlic cloves, crushed; ½ cup water; 1 Tbsp unsweetened plant-based milk; 2 Tbsp diced roasted red bell peppers (optional)

Recipes » Main Dish » Quinoa Timbale with Mushroom Sauce

By Yael Hasbani

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This is a relatively easy dish to prepare, but with attention to detail, you can make it look like a work of sculpted art. And it’s not just something pretty to look at. Quinoa is the perfect light-but-fluffy grain to go with this creamy mushroom sauce.

Prep: 15 mins Cook: 10 mins Yield: 3 servings

Gluten Free Low Sugar Nut Free

Ingredients

1 cup cooked white quinoa
1 onion, chopped into small cubes
1 leek, finely diced
1 ½ cups mushrooms, chopped
1 tsp dried or fresh thyme
3 Tbsp low-sodium tamari or soy sauce
3 garlic cloves, crushed
½ cup water
1 Tbsp unsweetened plant-based milk
2 Tbsp diced roasted red bell peppers (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a saucepan, sauté the onion and leek with a tablespoon of water, until softened.
2. Add the chopped mushrooms, thyme, soy sauce, and garlic. Cook for 5 minutes.
3. Add the chopped mushrooms, thyme, soy sauce, and garlic. Cook for 5 minutes.
4. Reserve two tablespoons of the sauteed veggie mix for serving, then place the remaining veggies in a blender or food processor.
5. Add the plant-based milk and blend until creamy.
6. Press the quinoa into a small bowl and flip over onto a plate to form a timbale.
7. Drizzle the sauce over quinoa timbale. Top with roasted red bell peppers and the reserved veggies from step 4.