Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light November 2000

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

222 calories; calories from fat 26%; fat 6.4g; saturated fat 0.6g; mono fat 2.6g; poly fat 2.2g; protein 6.5g; carbohydrates 36.1g; fiber 5.7g; cholesterol 0mg; iron 4.6mg; sodium 207mg; calcium 59mg.
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