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.
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
How to Make It
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.
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.