For lazy days – Quinoa, grilled zucchini, chickpeas en verrine with almond pesto and goat cheese
Pour les jours paresseux – Quinoa, courgettes grillées, pois chiches en verrine en couches de chèvre et pesto
Yes, this is definitely a dish for one of those lazy days, not lazy “like sitting on the sofa”, but lazy “like not feeling to cook” but with a desire to eat something good.
After waiting for a while after for people all day, first to come check out some windows for replacement (and not showing up), for phone calls unreturned, you get into a strange mood and wondering what is wrong. Is it the muggy weather? Is there something up in the air that makes people unreliable? I have no idea. I guess some days are just like that. Well so for one of those days, this is the perfect little thing to do, that will not leave your kitchen messy.
Verrines have been quite popular in France, you just fill them with whatever you like for a fun presentation. Basically, the glass is filled with layers of quinoa, pesto, goat cheese. It can be served lukewarm or cold as a salad or appetizer.
Ingredients for 4
- 250 g quinoa
- vegetable broth
- 6 tbs chick peas (soaked in water or canned)
- 3 zucchini, sliced crosswise
- juice of 1/2 lemon
- 4 tbs goat cheese
For the pesto
- 70 g peeled almonds
- 1 garlic clove
- 40 g parmigiano Reggiano, grated
- 50 g basil
- zest of 1 lemon
- salt and pepper
Steam quinoa in vegetable broth by adding enough broth to cover the quinoa by 1/2 inch. Bring broth to a boil, then cover with a lid and reduce heat to the minimum. Cook for about 20 minutes or until the quinoa has absorbed all the liquid. The other and quicker alternative is to cook quinoa in a rice cooker. When quinoa is cooked remove pot from the heat and let it cool a little.
Add chick peas to the quinoa and mix well. Grill zucchini in a grill pan and add to the quinoa-chick pea mixture. Add lemon juice, drizzle with olive oil and adjust with salt and pepper.
For the pesto, combine all ingredients together in a mixer to obtain a semi fine paste.
In a glass, add one layer of quinoa, add a layer of pesto, then a layer of goat cheese. Start over with a layer of quinoa. Top it off with some goat cheese, a slice of grilled zucchini and a basil leaf.
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