Free Healthy Recipe - Cucumber, Eggplant, Avocado and Quinoa Timbale

Dairy free, Low GI

Copyright John Paul Urizar
www.johnpaulurizar.com.au

This fresh tasting and decorative dish is easier than it looks and makes an excellent entree for a summer dinner party.

Ingredients
½ cup quinoa
1 cup eggplant, finely diced
1 lemon juiced
2 Lebanese cucumbers finely diced
½ cup parsley, finely chopped
4 vine-ripened tomatoes peeled and deseeded, finely chopped
1 avocado diced

Dressing:
40 ml olive oil
1½ tsp Dijon mustard
1 large clove garlic, chopped
Method

Rinse the quinoa thoroughly then place in a pan with double the water and bring to the boil (eg. 1/2 cup of quinoa, 1 cup water). Reduce to simmer, cover and cook for 15 minutes.

Finely dice the eggplant and sprinkle with lemon juice to 'cook' and prevent discolouration. Cover and set aside.

Prepare all the cucumbers, parsley and tomatoes, leaving the avocado until the end.

Once the quinoa is cooked, combine all the ingredients together excluding the avocado.

Lay a large metal cutter on a plate and fill it with the quinoa and vegetable mix. Top with chopped avocado. Remove the ring and continue until you have completed all timbales.

Combine the dressing ingredients and drizzle over each timbale.

Note: If you don't feel like going to the extra trouble of pressing the mixture into a metal ring you can enjoy it as a 'free' salad. Served on it's own it's delicious or with an accompanying piece of grilled fish or organic chicken.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 25 mins
Ready in: 40 mins


Suitable for:
Dinner, Entree, Lunch, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 1287 kj
Calories 308 kcal
Fat 21.2 g
Saturated Fat 3.5 g
Total Carbohydrate 21.1 g
Total Protein 5.9 g
Fibre 1.7 g


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