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Lighter take on timbales uses quinoa for Passover

David Cathey Modified: May 14, 2013 at 12:23 pm •  Published: April 8, 2009
**FOR USE WITH AP LIFESTYLES**   Quinoa Timbales with Grapefruit Vinaigrette is seen in this Sunday March 1, 2009 photo. Grains and legumes are not consumed during Passover but Quinoa Timbales with Grapefruit Vinaigrette will meet both the dietary and religious needs for the Jewish vegetarians in your life. (AP Photo/Larry Crowe) ORG XMIT: NYLS104
**FOR USE WITH AP LIFESTYLES** Quinoa Timbales with Grapefruit Vinaigrette is seen in this Sunday March 1, 2009 photo. Grains and legumes are not consumed during Passover but Quinoa Timbales with Grapefruit Vinaigrette will meet both the dietary and religious needs for the Jewish vegetarians in your life. (AP Photo/Larry Crowe) ORG XMIT: NYLS104
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.

Once the quinoa has cooked, drain it and add to the vegetables. Toss to mix, then set aside.

Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into 32 thin strips.

Brush eight 4-ounce ramekins with olive oil. Arrange a double layer (about 4 slices) of cucumber slices around the inside of each ramekin. Pack ½ cup of the quinoa mixture into the center of each ramekin. Set aside.

To prepare the vinaigrette, squeeze the juice from half of the grapefruit. Cut the other half into segments.

In a small bowl, whisk together 3 tablespoons of the juice, the olive oil, salt and pepper.

Place an overturned serving plate on top of each ramekin and invert. Carefully remove the ramekins, then drizzle each timbale with a bit of the vinaigrette. Garnish each with grapefruit segments.

(Recipe adapted from Susie Fishbein’s “Passover By Design,” ArtScroll, 2008)

Nutrition information per serving (values are rounded to the nearest whole number): 262 calories; 79 calories from fat; 9 g fat (1 g saturated; 1 g trans fats); 0 mg cholesterol; 39 g carbohydrate; 8 g protein; 5 g fiber; 190 mg sodium.

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