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Mediterranean Quinoa and Vegetable Terrine Recipe
A complete meal moulded into a terrine packed full of healthy grains, nuts and seasonal vegetables. Make ahead a few hours for an easy dinner.
Ingredients
Main
1
cup
quinoa
uncooked
1 ½
cup
vegetable stock
½
cup
blanched and finely chopped green beans
1
corn cob
kernels removed
1/2
cup
grated carrot
2
tbsp
pine nuts roasted
1
tbsp
ground flaxseeds soaked in 3 tbsp of cold water
Dressing
2
teaspoons
olive oil
1
tbsp
capers
finely chopped
½
lemon
juiced
1
tsp
honey
Salt and Pepper to taste
Instructions
Wash quinoa in a colander and add washed quinoa and vegetable stock in medium saucepan.
Bring to boil, cover tightly with a lid and reduce heat to the lowest and cook until no liquid remains.
fluff up cooked quinoa with a fold and allow to cool.
In a large mixing bowl add remaining ingredients and the dressing and mix with a wooden spoon or hands.
spoon mixture into moulds of desired shape and press to have a levelled surface.
Refrigerate for an hour.
Place a the serving plate on a mould and turn upside down and lightly tap the mould to release the terrine.
Garnish with a parsley spring and served with salad or steamed vegetables.
In a small glass jar, mix the dressing and shake until all mixed.