Quinoa Timbale with Mushroom Sauce
What You'll Need
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)
How to Make It
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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