Ontario Gamay or Cabernet Franc, or British Columb
Ingredients
2 cups (500 mL) quinoa
2 eggs, beaten
3/4 cup (175 mL) oil-packed sun-dried tomatoes and 2 tbsp (30 mL) oil from oil packed tomatoes
1 garlic head, top trimmed to expose cloves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2/3 cup (150 mL) crumbled goat cheese
3 cups (750 mL) loosely packed fresh basil leaves
1/2 cup (125 mL) pine nuts, lightly toasted
2 tbsp (30 mL) extra-virgin olive oil
3/4 cup (175 mL) grated Parmesan cheese
24 cherry tomatoes, halved
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper
2 sweet red peppers, halved and seeded
2 large portobello mushrooms, chopped
1 large white onion, thinly sliced
1 tbsp (15 mL) balsamic vinegar
Instructions
Vegetables- Arrange cherry tomatoes and garlic,
cut side up, on parchment paper–lined baking
sheet. Drizzle with 1 tbsp (15 mL) of the oil;
sprinkle with 1/4 tsp (1 mL) each of the salt and
pepper. Add red peppers, cut side down, to sheet.
Roast in 400°F (200°C) oven until garlic is
softened, peppers blister and tomatoes are dark
around edges, about 30 minutes. Let cool enough to
handle. Squeeze pulp from garlic. Peel and slice
peppers. Set aside.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the
remaining oil over medium-high heat; sauté
mushrooms and remaining salt and pepper until
tender. Set aside.
Wipe out skillet. Heat remaining oil over medium-
low heat; cook onion, stirring, until just
starting to caramelize, about 20 minutes. Stir in
vinegar. Set aside. (Make-ahead- Refrigerate
vegetables in separate airtight containers for up
to 24 hours.)
Meanwhile, in large pot of boiling salted water,
cook quinoa until tender, about 12 minutes. Drain
and rinse, shaking in colander to remove excess
water. Transfer to large bowl; fluff with fork.
Let cool. (Make-ahead- Refrigerate in airtight
container for up to 24 hours.) Add eggs, tossing
to coat. Set aside.
In food processor, purée together sun-dried
tomatoes and sun-dried tomato oil, half of the
garlic and 1/4 tsp (1 mL) each of the salt and
pepper until still slightly chunky. Toss with 1-
3/4 cups (425 mL) of the quinoa. Press into
greased 9-inch (2.5 L) springform pan. Top with
roasted cherry tomatoes, red peppers and half of
the goat cheese. Set aside.
In clean food processor, purée together basil,
pine nuts, remaining garlic, olive oil and
remaining salt and pepper until smooth. Toss with
1-3/4 cups (425 mL) of the quinoa. Press into pan;
top with caramelized onions, mushrooms and
remaining goat cheese.
Toss 1/2 cup (125 mL) of the Parmesan cheese with
remaining quinoa. Press into pan; top with caramelized onions,
mushrooms and remaining goat cheese.
Toss 1/2 cup (125 mL) of the Parmesan cheese with remaining quinoa.
Press into pan. Sprinkle with remaining Parmesan.
Double-wrap bottom of springform pan with foil. Bake in 350°F (180°C)
oven until crusty and golden brown, about 40 minutes. Let stand for 10
minutes before slicing.
Originally Submitted
1/30/2013
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