I have been hanging onto this recipe for a while. The picture made it look so yummy and I had been eager to try it. Honestly I was a little intimidated because I thought it looked really labor intensive. It really wasn't as difficult as it appeared. Nick and I each had two timbale and we felt satisfied. As in hara hachi bu (the Japanese philosophy of eating until you are 80% full). These were good and really I don't have any serious complaints, but the recipe didn't send me over the moon. I'm not sure I'd make this again, but I still liked it.
In the event you'd like to try it, I do have a couple of notes:
1) This recipe has 4 basic parts. Each part can be done in advance, then assembled when its time to eat.
2) I would use the full jalapeno instead of half to prepare the Quinoa.
3) I roasted the tomatillas along with the sweet potatoes - just got it done faster and everything was fine.
4) I didn't have avocado when I made this (I forgot to pick one up), but I think it would be really scrumptious had I used it.
5) No need to use a mold to create the nice neat little stack. You could very well just pile it on the plate - it all will fall apart once you dig in anyhow. But on the other hand, the presentation is nice when you go the extra mile. I have to admit I actually felt a little special when I made it look really pretty - like I was eating something that would be served in a fancy restaurant. I used a large biscuit cutter as a mold.
This recipe is from a new chef I hadn't used before Tal Ronnen. His cookbook is called The Conscious Cook: Delicious Meatless Recipes to Change the way you eat. Find the recipe here.
Yum! Sounds like another good one to do when you have leftover quinoa.
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