ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quinoa Timbales

Yield 6 servings
dubbed the supergrain of the future, quinoa (keen-wah) is high in fiber and contains all the essential amino acids which makes it a complete protein. The seeds are small, round, and usally cream-colored, although some varieties are black. You can serve the dish from a bowl if you don't want to from the timbales.

Ingredients

  • 2 cups water
  • 1 1/2 cups uncooked quinoa, rinsed and drained
  • 1/3 cup dried currants or raisins
  • 1/4 cup diced dried apricots
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons minced green onions
  • 9 cherry tomatoes, halved
  • Cooking spray

Nutrition Information

  • calories 222
  • caloriesfromfat 26 %
  • fat 6.4 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 2.2 g
  • protein 6.5 g
  • carbohydrate 36.1 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 4.6 mg
  • sodium 207 mg
  • calcium 59 mg

How to Make It

  1. Bring water to a boil in a medium saucepan; add quinoa, currants, and apricots. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.

  2. Combine the oil, lemon juice, salt, pepper, and cumin in a large bowl, and stir well with a whisk. Add the parsley, walnuts, and onions; stir well. Stir in the quinoa mixture. Place 3 cherry tomato halves, cut sides down, in the bottom of each of 6 (6-ounce) ramekins or custard cups coated with cooking spray. Pack about 1/2 cup quinoa mixture into each ramekin. Immediately invert the ramekins onto individual plates.