Dinner Last Night:

Quinoa-Carrot Timbale with Zucchini and Onions

I know it's a bit lame to post a photo and no recipe, but the truth is, I don't have one for this yet. I'm working on my third cookbook, and all I have are notes. You'll just have to wait and buy the book. For now, what I did was: cook the quinoa in carrot juice with a vegetable bouillon cube; saute some finely diced onion and garlic in olive oil with salt and Aleppo pepper, added shredded carrot and zucchini until soft, then add the quinoa and a pinch of saffron, stir until fairly dry, then remove from the heat and stir in some sliced scallions. Then I packed it into a timbale mold and served it surrounded by wilted zucchini and onion and drizzled with fresh scallion oil. It was a little bit sweet and spicy, with great notes of garlic, saffron and fresh scallion. Worked for me (my wife, too)!