Quinoa Timbales

Yield: 6 servings
Source: Cooking Light Annual Recipes 2001
Comments: "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. You can serve the dish from a bowl if you don't want to form the timbales." (But the timbales are really pretty with the tomatoes in formation on top!)


2 c. water
1 1/2 c. uncooked quinoa, rinsed and drained
1/3 c. dried currants or raisins
1/4 c. diced dried apricots
1 T. olive oil
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cumin
1/4 c. chopped fresh parsley
2 T. finely chopped walnuts (I use pecans)
2 T. minced green onions
9 cherry tomatoes, halved
cooking spray


  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 fork.
  2. Combine oil, lemon juice, salt, pepper, and cumin in a large bowl, and stir well with a whisk.
  3. Add parsley, walnuts, and green onions; stir well. Stir in quinoa mixture.
  4. Place 3 cherry tomato halves, cut sides down, in the bottom of each of 6 (6 oz) ramekins coated with cooking spray. Pack about 1/2 c. quinoa mixture into each ramekin. Immediately invert ramekins onto individual plates.


Healthy Units: 4 per serving
Calories=222; Fat=6.4g; Protein=6.5g; Carb=36.1g; Fiber=5.7g; Chol=0mg; Iron=4.6mg; Sodium=207mg; Calcium=59mg

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