Saffron Quinoa Timbales
Ingredients
- 4½ cups boiling vegetable stock
- ½ tsp saffron, crumbled
- 2 cups quinoa, well-rinsed and drained
- 1½ tsp olive oil
- 1 small leek, rinsed and chopped
- 1 cinnamon stick
- ½ cup dried currants
- 1 medium plum tomato, peeled and diced
- ¼ cup finely chopped fresh cilantro
- Spray 8 x 1-cup timbale molds or ramekins with olive oil spray, and set aside.
- Combine ½ 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.
This article uses material from the "Saffron Quinoa Timbales" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
