Recipe: Quinoa, Green Olive and Tomato Terrine [edit]

Step 1

Heat the oil in a pan.

Step 2

Add the shallots and lemon and cook over low heat, stirring occasionally for about 5 minutes, until softened

Step 3

Stir in the quinoa and cook, stirring constantly for 2 - 3 minutes until the grains are well coated in oil.

Step 4

Pour in water to cover, bring to the boil and simmer gently for about 15 minutes, until the liquid has evaporated and the grains are tender but slightly crunchy.

Step 5

Season with salt and pepper.

Step 6

Pour a little water into a small bowl, add the gelatin, and leave to soften for 5 minutes.

Step 7

Meanwhile, pour the wine and stock into a pan and bring to the boil. Squeeze out the gelatin leaves and add to the pan, whisking constantly, then remove from the heat.

Step 8

Make alternating layers of tomato, quinoa and olives in individual ramekins (I used glasses).

Step 9

Pour in the wine and stock mixture and leave to cool, then chill in the refrigerator for 24 hours, until set.

Step 10

Before serving, warm the terrine very slightly so that it is easier to turn out.