Vegetarian, Low-Fat Quinoa Timbales With Currants And Pine Nuts

[Guest guest]

Vegetarian, Low-Fat Quinoa Timbales With Currants And Pine Nuts

 

3/4 cup quinoa

Salt

1 tablespoon olive or sunflower oil

1 1/3 cups finely diced red onion

3/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander

1/8 teaspoon ground turmeric

Ground black pepper

1/4 cup chopped cilantro or parsley

1/4 cup currants

3 tablespoons pine nuts or almonds, toasted and chopped

1 teaspoon grated orange or lemon zest

 

Rinse the quinoa several times in a bowl of cold water to remove the saponin

(a naturally occurring insecticide, harmless to humans but bitter-tasting),

draining it each time in a fine sieve. Bring 1 1/2 cups water to a boil in a

small saucepan, then add 1/4 teaspoon salt and quinoa. Lower heat, cover the

pan and simmer until the liquid is absorbed and the spiral of the germ is

visible, 12 to 15 minutes. Let stand for 5 minutes.

Meanwhile, warm oil in a small skillet. Add onion, cumin, cinnamon, ginger,

coriander, turmeric and several grinds of pepper; cook gently until

softened, about 10 minutes. Season with salt.

Toss quinoa with the onion mixture along with cilantro, currants, pine nuts

and zest. Pack servings of the mixture into timbale molds, cups or ramekins,

then immediately turn them out onto individual plates.

Makes 6 servings.

Calories...160...Fat,..6 g....Protein...5 g...Carbs...24 g...Sodium...9 mg

....Fiber...2 g.