Quinoa Timbales with Currants and Pine Nuts
Pressing quinoa and other grains into a mold, then turning them out, gives them visual appeal and a starring role on the plate.
3/4 cup quinoa, thoroughly rinsed salt
1 tablespoon olive oil or sunflower oil
1 red onion, finely diced
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/8 teaspoon turmeric black pepper
1/4 cup chopped cilantro
1/4 cup currants
3 tablespoons pine nuts or almonds, toasted and chopped
1 teaspoon grated orange or lemon zest
Cook the quinoa in 1 1/2 cups water with 1/4 teaspoon salt for 15 to 20 minutes.
Meanwhile, warm the oil in a small skillet. Add the onion, spices, and several grinds of pepper, and cook gently until softened, about 10 minutes. Season with salt.
Drain the quinoa when it's done and toss it with the onion mixture along with the cilantro, currants, pine nuts, and orange zest. Pack servings of the mixture into timbale molds, cups, or ramekins, then immediately turn them out onto individual plates.
Surround with black beans, braised greens, peas, or your chosen accompaniment.