Recipes » Main Dish » Quinoa Timbale with Mushroom Sauce
T. Colin Campbell Center for Nutrition Studies

Quinoa Timbale with Mushroom Sauce

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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

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)
Plant-Based Nutrition Certificate

Instructions

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.

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