Quinoa Timbales Lime Vinaigrette

If music be the food of love play on - William Shakespeare

How appropriate to express my passions for music and food in this post: timbales: drums - and mandolin: lute instrument are both a part of this recipe. So let me indulge you with the connection - love the deeper essence in everything I do. Research has shown that softer music can promote healthier food choices. Loud and noisy music is more stressful and therefore can lead us to - shall I say choices of foods and rushing through our meals that may not be so great for us and add to our physiological responses a.k.a. blood pressure, heart rate and more stress and digestive issues).

Music and Food creates energy. We need to fuel up if you want to move forward, right?! Music creates an atmosphere that enhances the flavor fo the food. Think of the music you hear in certain restaurants that calm you while you eat, or enjoying every bite slow and steady as the temp of the music engages your speed - ‘chew your drink and drink your food’ - Mahatma Ghandi, Michio Kushi…

Cook to your favorite sounds, dine to background faves and enjoy your dining experience. It’s a wonderful time to ground yourself, connect with your food and/or others at your table and be grateful for the things that you have.

Quinoa (keen-wah) is a grain like seed although not like other non passover grains. It is officially kosher for Passover to eat during the holidays. It’s tasty, gluten-free and protein-rich and a new dish to eat - yeah! Please check for a kosher certification when purchasing quinoa. It’s all about the details!

1 cup quinoa and 2 cups water bring to boil, simmer and cover for 15 minutes
2 tbsp cooking oil or butter if serving dairy
1 small zucchini dice small
1 small carrot dice small
1/2 tsp garlic pepper
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper
3 long cucumbers or zucchini unpeeled

Lime Vinaigrette
3 tbsp lime or lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Garnish
zucchini cut into half moons to top on quinoa timbales
chopped parsley optional

-cook the quinoa and fluff with fork and set aside
-in a large skillet heat oil or melt butter
-add diced zucchini, dices carrots and sauté for 3 minutes until soft
-season with garlic, ginger, salt and pepper
-add cooked quinoa to vegetables in skillet and toss together
-using a mandolin slice the cucumbers or zucchini lengthwise
-brush each long slice with olive oil
-in a small bowl - ramekin stand each slice around the inside circumference of bowl
-add 1/2 cup of the quinoa to the center
-hold a plate on top of the bowl and flip over and remove the bowl from he timbale

-vinaigrette: whisk all the ingredients in a small bowl and drizzle on top of each timbale
-garnish with zucchini cut into half moons and/or parsley and a slice of lime and/or lemon

Love ‘music’ inspired dishes, (timbales: drums and mandolin: lute)
xo Genia