Timbale Stacks!
How delicious does this look! Oh my goodness, I loved this dish.
Quinoa, Squash, Avocado
I took this recipe from my favorite RAW book, The Beauty Detox Foods. I did change it up a bit, only because I didn't have all the ingredients. My red cabbage went bad (not a good aroma), so I replaced that with mushrooms. It wasn't a mistake, I'll tell you that. I didn't have any micro greens either, but I think it looks just as pretty :) and appetizing!
Ingredients
2 cups butternut squash, cubed
2 tsp coconut oil
1/2 Tbs dried rosemary, crushed
Sea salt, to taste
Ground black pepper, to taste
1 cup quinoa, soaked overnight and rinsed well
2 cups low-sodium vegetable broth
1 1/2 Tbs lime juice
2 1/2 Tbs minced fresh parsley
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
1 large or 2 small avocados , dicedMicrogreens or clover sprout, to top
Directions
Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary and sea salt and black pepper. Bake 20 minutes, then stir and bake 20 more.
Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to mixing bowl and mix in lime juice, parsley, basil and cabbage. (In my case, I sautéed mushrooms in veggie broth.) You can season with sea salt if you so desire.
Assemble the timbales, in a ramekin or any dish you'd like. Even a cup if you don't have a small dish. I used a small pyrex dish, worked just as well. Grease your dish with coconut oil (small amount), and layer, squash, avocado, and then quinoa. Press down, then turn over. Top with sprouts. Voila!
