Quinoa Timbales With Grapefruit Vinaigrette

Timbales

1 box (12 ounces) quinoa, prepared according to package directions

2 tablespoons margarine

1 small zucchini, finely diced

1 small carrot, peeled, finely diced

1 small yellow squash, finely diced

½ teaspoon garlic powder

¼ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon ground black pepper

3-4 cucumbers (8-10 inches each), peeled

Olive oil

Vinaigrette

1 grapefruit, halved

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

While the quinoa cooks, in a lar

ge skillet over medium, melt the margarine. Add the zucchini, carrot and squash. Saute until soft, about 4 to 5 minutes. Stir in the garlic powder, ginger, salt and pepper.

Once the quinoa has cooked, drain it and add to the vegetables. Toss to mix, then set aside.

Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into 32 thin strips.

Brush eight 4-ounce ramekins with olive oil. Arrange a double layer (about 4 slices) of cucumber slices around the inside of each ramekin. Pack 1/2 cup of the quinoa mixture into the center of each ramekin. Set aside.

For the vinaigrette: Squeeze the juice from half of the grapefruit. Cut the other half into segments.

In a small bowl, whisk together 3 tablespoons of the juice, the olive oil, salt and pepper.

Place an overturned serving plate on top of each ramekin and invert. Carefully remove the ramekins, then drizzle each timbale with a bit of the vinaigrette. Garnish each with grapefruit segments.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 262 calories, 9 g fat (1 g saturated)m 39 g carbohydrates, 5 g fiber, 8 g protein, 0 cholesterol, 190 mg sodium.

Adapted from "Passover By Design" by Susie Fishbein (2008 ArtScroll)