| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 11g | 1.5g | 28g |
| sugars | fibre | protein | salt |
| 4g | 5g | 6g | 0.5g |
Why I Love Portuguese Quinoa and Vegetable Quibe
There’s something about the Quinoa and Vegetable Quibe that just makes it impossible not to fall in love with. It’s a dish that speaks directly to the heart of a foodie ethos I’ve cultivated over the years—a delightful blend of wholesome ingredients, vibrant flavors, and a touch of nostalgia.
A Journey in Every Bite
Inspired by traditional Portuguese culinary practices, this recipe takes an interesting turn by integrating quinoa, a superfood adored for its nutritional profile. Cooking with quinoa brings a sense of health and vitality to the plate, but it also connects with my roots of sharing hearty, satisfying meals with family. Every spoonful is a journey, whisking me away to summer days spent in bustling kitchens and quiet evenings enjoying good food with loved ones.
Creating the Quinoa and Vegetable Quibe brings back memories of my Irish grandparents who would always emphasize the essence of fresh, diverse ingredients. Back then, it was chiefly about seafood and comfort dishes, but today I find joy in experimenting with new ingredients and global cuisines.
A Symphony of Flavors and Textures
The key to this dish lies in the union of fresh vegetables, fragrant herbs, and perfectly cooked quinoa. The finely chopped onions and minced garlic set a savory base, while the grated carrot and zucchini add layers of sweetness and earthiness. Cherry tomatoes offer bursts of juiciness, and a fragrant medley of parsley and mint bring an herbaceous freshness that is simply irresistible.
The spices—ground cumin, coriander, and paprika, with a dash of cayenne for those who crave a hint of heat—create a symphony of flavors that elevate the Quinoa and Vegetable Quibe to something extraordinary. The lemon juice and olive oil blend together as a zestful dressing that ties everything together, making each bite a balanced masterpiece.
Adapting traditional Portuguese techniques, this dish is akin to Kibbeh, often associated with Middle Eastern cuisine, where bulgur wheat is typically used. However, the quinoa substitution not only modernizes the dish but also aligns with today’s desire for more health-conscious meals.
If you are looking to complement this dish, consider pairing it with a light, crisp salad or a simple lemon-dressed green salad from Jamie Oliver, whose culinary adventures have been a great source of inspiration for me. An additional side of roasted vegetables or even a fresh tzatziki sauce could also work wonders.
This Quinoa and Vegetable Quibe isn’t just a recipe; it’s an experience that resonates with my lifelong love for cooking, my family’s guiding principles, and an aspiration to continuously explore and create. Give it a try, and I’m sure you’ll see why it holds a special place in my heart.
What You’ll Need
- 1 cup quinoa, rinsed
- 2 cups water
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, grated
- 1 small zucchini, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup whole wheat flour
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Once cooked, fluff with a fork and set aside to cool.
Step Three
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Step Four
Add the grated carrot and grated zucchini to the skillet with the onion and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Remove from heat and let cool slightly.
Step Five
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, halved cherry tomatoes, chopped parsley, and chopped mint. Mix well to combine.
Step Six
In a small bowl, whisk together the whole wheat flour, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper. Pour this mixture into the quinoa and vegetable mixture and stir until everything is well combined.
Step Seven
Add the remaining 2 tablespoons of olive oil and the lemon juice to the mixture. Stir well to ensure all ingredients are evenly distributed.
Step Eight
Transfer the mixture into a greased or parchment-lined baking dish and press it down firmly to create an even layer.
Step Nine
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Step Ten
Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature.
