Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Quinoa; (small, flat, disk-shaped seeds, available at natural foods stores and many specialty foods shops) |
| 1 small | Onion; minced |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Turmeric; rounded |
| 1 cup | Chicken broth |
| ⅔ cup | Water |
| ⅓ cup | Dried currants or raisins |
| ¼ cup | Chopped drained canned tomatoes |
| ½ teaspoon | Salt |
| 3 tablespoons | Finely chopped fresh parsley leaves |
Can be prepared in 45 minutes or less.
In a fine sieve rinsed 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 ½-cup timbale molds, packing it, and invert the timbales onto a platter. Serves 6.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998