July 26, 2010
All of these ingredients, save the quinoa, are available at Massachusetts farmers markets during the month of July. Hurry before the month runs out!
1 cup quinoa
2 tbsp olive oil, plus a little
2 cloves garlic, minced
2 leeks, thinly sliced and halved
1 bunch swiss chard (about 10)
1/4 cup chopped fresh dill
1/4 cup chopped fresh basil
4 tbsp goat or feta cheese
Preheat oven to 400. Use a mandolin or thinly slice, but do not shave, the zucchini, eggplant and fennel. Toss in enough oil to coat, rubbing the slices with your fingers. Arrange in a single layer on baking sheets and roast for 15 minutes. If you only have one pan, roast in batches.
Remove and reserve chard stalks. Finely chop the greens and combine with dill and basil.
In a small pan heat oil and garlic. Add leeks, season with salt and pepper and saute until soft, about 5 minutes.
Fold the leeks and chard mixture into the cooked quinoa. Set aside.
Finely chop chard stalks. Saute in a little oil with salt and pepper until tender, about 6 minutes. Remove from heat and fold in cheese.
Lower oven to 350.
In a 9×13 casserole dish make a layer of the roasted vegetables. Layer the quinoa mixture followed by the stalk mixture, using all of that. Make another layer of the roasted vegetables, going the opposite direction as the first vegetable layer, like a lasagna. Follow with the quinoa. To finish, make a design with remaining vegetables, leaving some quinoa revealed.
Bake for 30-40 minutes, until the quinoa browns and the vegetables on top look ready. Sprinkle with chopped fennel leaves. Serve hot.