SPICED QUINOA TIMBALES - North African

[Guest guest]

@@@@@

SPICED QUINOA TIMBALES - North African

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

1/2 teaspoon cinnamon

a rounded 1/4 teaspoon turmeric

1 cup broth

2/3 cup water

1/3 cup dried currants or raisins

1/4 cup chopped drained canned tomatoes

1/2 teaspoon salt

3 tablespoons finely chopped fresh parsley leaves

 

 

 

 

 

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 1/2-cup timbale molds, packing it, and invert

the timbales onto a platter.

 

Serves 6.

 

Source: Gourmet, April 1992

Formatted by Chupa Babi in MC: 10.10.06

 

ChupaNote: instead of tomatoes, I used harissa; upping the heat!!!

 

-----