Roasted Vegetable & Quinoa Tartlets
Do you ever create a dish even you’re impressed with? My Roasted Vegetable & Quinoa Tartlets wowed the socks off of me!
Quinoa is a favorite grain in my house – a SuperFood packed with nutrition, high in protein, among other health benefits. Plus, when blended with your favorite ingredients quinoa takes on a myriad of flavors.
Best of all, after eating a meal with quinoa my family always leaves the table satisfied and nourished.
After viewing a tartlet in a magazine from a Paris restaurant, I decided to create my own that would satisfy even a gluten free diet. This pretty little tartlet is flavorful, delicate and perfectly contained in it’s quinoa crust. Although it looks complicated, it’s quite simple to prepare. Serve as an appetizer, side dish or entree. You’ll feel like you’re dining in another country.
Roasted Vegetable & Quinoa Tartlets
You'll feel like you're dining in Paris when you savor this Roasted Vegetable & Quinoa Tartlet!
Ingredients:
- 1/2 of a large shallot, diced
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa
- 2 cups water
- salt & pepper to taste
- 2 tablespoons pesto
- 1 tablespoon parmesan cheese
- 1 container grape tomatoes
- 1 bunch baby carrots
- 12 asparagus spears
- 4 handfuls mache rosettes, one for each tartlet ( or arugula)
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tsp. honey
- 1 tsp. Dijon mustard
Directions:
- Quinoa: Place 1 tablespoon olive oil in a non-stick skillet with diced shallots and saute for 1-2 minutes. Add quinoa. Stir to combine, continue cooking on medium heat until quinoa becomes fragrant, about 2 minutes. Add water and bring to a simmer. Cook for approximately 15 minutes or until liquid is absorbed. Remove from heat. Add pesto, parmesan, salt and pepper. Stir to combine. Set aside and allow to cool.
- Preparing Tartlets: In the meantime, prepare 4 (4 3/4 -inch) tartlet pans with removeable bottoms. Spray with non-stick spray. Take 1/2 cup of quinoa mixture and add to each tartlet pan. Using your fingertips, gently press quinoa mixture into bottom and up sides of the tartlet pan. Be sure to create at least an 1/8-inch border of quinoa around the edges for stabilization. Place quinoa filled tartlet pans into a 350F degree oven for 20 minutes or until golden brown.
- Roasted Vegetables: Wash tomatoes, carrots, and asparagus. Place tomatoes and carrots on a sheet tray lined with heavy-duty foil. Drizzle lightly with olive oil and salt. Place in a 425F degree oven for 12 minutes then lightly drizzle asparagus with extra-virgin olive oil and salt and add along side tomatoes and carrots, for an additional 6-8 minutes until bright green in color. Remove pan with all vegetables from oven.
- Remove tartlets from oven and allow to cool briefly before removing them from their container, onto a plate. Top with greens, veggies, and drizzle with a touch of lemon vinaigrette.
- Lemon Vinaigrette: Combine lemon juice, 2 tablespoons olive oil, honey, Dijon, salt & pepper to taste. Whisk and drizzle over roasted veggies and greens.
Enjoy!!!