RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Quinoa Timbales - pareve
(Four Timbales) 1 1/2 cups water 1 cup quinoa, rinsed 1/8 tsp. salt 1 Tbsp. sesame oil or olive oil 1/2 cup finely chopped onion 1/2 cup chopped sweet red pepper 2 cloves garlic, minced 1/2 tsp. ground coriander 1/2 tsp. ground cumin 1/8 tsp. cayenne pepper 1/2 cup cooked Romano or Kidney beans rinsed and drained 1/4 cup chopped cilantro or parsley 1 Tbsp. lemon juice In a medium saucepan bring water to a boil. Stir in quinoa and salt. Return to a boil, stir and reduce heat to very low. Cover saucepan, and simmer 15 minutes. Remove saucepan from heat, leave covered and let stand at least 5 minutes more. Meanwhile in a large skillet, heat oil. Add onions, saute 2 - 3 minutes Add pepper and garlic, saute for one - two minutes or until vegetables are tender. Stir in coriander, cumin and cayenne pepper, saute about thirty seconds. With a fork, fluff quinoa in saucepan. To sauteed vegetables, add quinoa, beans, cilantro and lemon juice. Mix until combined. Lightly oil four six-ounce custard cups. Pack 1/4 of the mixture into each cup. Chill in the refrigerator for at least one hour or until timbales hold their shape. Undmold onto plates, tapping cups lightly with a fork to help release timbales, if necessary. Serve with tomato wedges, salsa or guacamole if desired. From: Vancouver Province, January 7/98, Article "Great Grains Are Good For You"
