Quinoa Timbales

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 26%
  • Fat: 6.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 6.5g
  • Carbohydrate: 36.1g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 4.6mg
  • Sodium: 207mg
  • Calcium: 59mg

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

Preparation

  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.
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