Quinoa, Avocado and Sweet Potato Timbale

Serves 1 | Prep Time: 10 minutes, Cook Time: 25 minutes

Quinoa

1 cup (250ml) quinoa, cooked in vegetable stock
according to package directions and cooled to room
temperature

½ jalapeño pepper, minced

1 tbsp (15ml) minced fresh cilantro

1 tbsp (15ml) extra virgin olive oil

juice of 1 lime

salt and freshly ground black pepper to taste

Sweet potatoes

1 sweet potato, peeled and cut into ½-inch (1cm) dice

2 tsp (10ml) extra virgin olive oil

sea salt and freshly ground black pepper

Dressing

2 tomatillos in olive oil, skins removed

3 tbsp (45ml) plus 1 tsp (5ml) olive oil

1 tbsp (15ml) rice vinegar

¼ cup (60ml) chopped fresh cilantro

1 tsp (5ml) light agave nectar

sea salt and freshly ground black pepper

Tortilla strips

canola oil

2 corn tortillas, cut into ¼-inch (5mm) strips

1 tsp (5ml) Cajun seasoning

1. Make the quinoa. Place all of the quinoa ingredients in a medium bowl and toss to combine.
2. Make the sweet potatoes. Preheat the oven to 400°F (200°C). In a small bowl, toss the sweet potatoes with the oil, and season with salt and pepper to taste. Spread in a single layer on a baking sheet and roast for 15 minutes or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.
3. Make the dressing. Reduce the oven temperature to 350°F (180°C). In a small bowl, toss the tomatillos with 1 tsp (5ml) of oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor; add the vinegar, cilantro and agave nectar and pulse to combine. With the motor running, pour in the remaining oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste.
4. Make the tortilla strips. Pour 2 inches (5cm) of oil into a small, heavy pot and heat until the oil shimmers. Add tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.
5. To assemble the salads, place a 3-inch (8cm) ring mold in the centre of one of 4 salad plates. Fill with a quarter of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place a quarter of the sweet potato pieces on top of the quinoa and press down gently. Top with a quarter of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates.
6. Carefully place 2 tortilla strips parallel to each other about 1 inch (2.5cm) apart on top of each timbale. Place 2 more tortilla strips across them. Drizzle the dressing around the plates.