Lighter take on timbales uses quinoa for Passover

French for “thimble,” a timbale generally is prepared in a small mold, in this case 4-ounce ramekins. While many timbales are quiche-like, heavy on the eggs and cheese, these are light, with the quinoa providing plenty of protein.

This nutritious yet satisfying appetizer for Passover will be particularly welcomed by vegetarians, who face additional culinary hurdles during a holiday in which grains and legumes are not consumed.

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QUINOA TIMBALES WITH GRAPEFRUIT VINAIGRETTE

Start to finish: 30 minutes

Servings: 8

For the timbales:

12-ounce box quinoa, prepared according to package directions

2 tablespoons margarine

1 small zucchini, finely diced

1 small carrot, peeled, finely diced

1 small yellow squash, finely diced

½ teaspoon garlic powder

¼ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon ground black pepper

3 to 4 cucumbers (8 to 10 inches each), peeled

Olive oil

For the vinaigrette:

1 grapefruit, halved

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

While the quinoa cooks, in a large skillet over medium, melt the margarine. Add the zucchini, carrot and squash. Saute until soft, about 4 to 5 minutes. Stir in the garlic powder, ginger, salt and pepper.