This dish was part of a wine tasting menu the our wine group served for our Christmas gathering. (See the wine pairing and full menu here.) I didn’t take pictures of it in December so I just remade it for a cottage dinner party. The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish. We eat potatoes in summer right? And- since there are herbs and leeks involved it is also nice when they are in season. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and Pesto
Spray deep casserole dish with cooking spray. I used 8 1/2" X 6 1/2" X 2 1/2 inch deep.
Cook quinoa according to manufacturer's directions. Usually means put quinoa and water in a pot, bring to a boil and simmer 15 minutes. Let sit for 5 minutes before stirring.
To roast garlic, trim the head off a bulb of garlic. Do not peal cloves. Drizzle a bit of olive oil on top, wrap in foil and roast in 350 degree oven for 50-60 minutes. When bulb is cool enough to handle squeeze cloves out of the skin.
Mash roasted garlic, tsp olive oil and goat cheese together until evenly mixed and spreadable. Set aside.
For the sun-dried tomatoes, add the wine to the hot water and soak the tomatoes approx 20 minutes. Drain tomatoes after they are softened.
For the pesto I used Kirkland's Basil Pesto right out of the jar.
Layer 1/3rd of quinoa in the bottom of your casserole.
Spread the sun-dried tomatoes evenly over the quinoa base
Layer another 1/3rd of quinoa.
Spread goat cheese mixture carefully over the quinoa layer. The warmth of the quinoa will help soften the goat cheese. Be careful not to stir up the quinoa layer when spreading the cheese. If your cheese layer is a bit clumpy it is ok as long as it is evenly distributed. It will melt further in the oven.
Spread the pesto over the cheese layer.
Top with remaining quinoa and press gently to even out the entire casserole.
Heat in over at 350 degrees for approx 25 minutes
Slice and serve.
If not serving right away you can refrigerate the casserole after assembling. When reheating it will take 20-40 minutes to warm through.
This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.
This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.