I tried this recipe last night and was amazed. It smelled and tasted fantastic. A few people asked me to post the recipe on my blog. The only thing I changed was omitting the pine nuts, which I am sure would make it even better, and rather than put it in molds I just scooped some into a bowl and served.Ingredients:
• 1 cup quinoa (small, flat, disk-shaped seeds, available at natural foods stores and many specialty foods shops)
• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon turmeric, rounded
• 3 tablespoons of pine nuts
• 1 cup vegetable broth
• 2/3 cup water
• 1/3 cup dried currants or raisins
• 1/4 cup chopped drained canned tomatoes
• 1/2 teaspoon salt
• Ground pepper to taste
• 2 tablespoons finely chopped fresh parsley leaves
• 1/2 cup goat cheese
Using a fine sieve, rinse the quinoa under cold water for about 1 minute. Drain well and set aside.
Heat the olive oil in a heavy saucepan over medium heat and cook the onion until softened, stirring constantly, about 5 minutes. Add the spices and pine nuts. Cook, stirring, for about 30 seconds.
Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, water, currants, tomatoes, and salt. Reduce the heat then cover the pot and simmer the mixture for about 15 minutes, or until the liquid has been absorbed.
Remove from the heat and let the quinoa stand, covered, for 5 minutes. Stir in the parsley and goat cheese, then divide the quinoa mixture among 6 1/2-cup timbale molds that have been greased with PAM or another cooking spray. Pack the quinoa into each mold, then invert each timbale onto a plate and gently tap the sides to encourage the quinoa to slide out.
