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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 4 1/2 cups boiling vegetable stock
- 1/2 tsp. saffron, crumbled
- 2 cups quinoa, well-rinsed and drained
- 1 1/2 tsp. olive oil
- 1 small leek, rinsed and chopped
- 1 cinnamon stick
- 1/2 cup dried currants
- 1 medium plum tomato, peeled and diced
- 1/4 cup finely chopped fresh cilantro
Method
- Spray 8 1-cup timbale molds or ramekins with olive oil spray, and set aside.
- Combine 1/2 cup stock with saffron in a small bowl, and set aside.
- Combine quinoa and remaining 4 cups stock in a saucepan, and bring to a boil over medium heat.
- Reduce heat to low, and cook for 10 minutes, or until liquid is absorbed.
- Remove from heat, and set aside.
- Heat oil in a saucepan over medium-high heat for 1 minute.
- Add leek and cinnamon stick, stir 1 minute and add quinoa.
- Reduce heat to low, add currants, tomato, saffron mixture and cilantro.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat, and set aside for 5 minutes.
- Remove cinnamon stick, and spoon quinoa mixture evenly among timbale molds or ramekins, packing with a rubber spatula.
- Invert timbales onto plates, and serve.
