Good easy recipe. I used only half of the amount of cumin. My friends loved the "timbal" presentation. I will make it again .
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.
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- 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
- 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
- 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.
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