 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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 |
Directions:
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.
|
|