Spiced Quinoa Timbales

Recipe Ingredients

1 cup	237ml	Quinoa
		= (small, flat, disk-shaped seeds,
		Available at natural foods stores and
		Many specialty foods shops)
1		Onion - minced (small)
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Turmeric
1 cup	237ml	Chicken broth
2/3 cup	157ml	Water
1/3 cup	53g / 1.9oz	Dried currants or raisins
1/4 cup	15g / 0.5oz	Chopped drained canned tomatoes
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a fine sieve, rinse the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan cook the onion in the oil over moderately-low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds.

Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, the water, the currants, the tomatoes, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed.

Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley.

Divide the quinoa mixture among 6 buttered 1/2-cup timbale molds, packing it, and invert the timbales onto a platter.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9730) - from the TV FOOD - NETWORK

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