High in protein, quinoa is a good source of calcium, phosphorous, iron, vitamin E and several B vitamins. Leeks, which often retain sand in their tight layers, require thorough cleaning. Cut off and discard the roots, and slice the leek in half lengthwise. Fan the layers open, and rinse each layer thoroughly under cold running water. Set leeks aside to soak in a large bowl of cold water, changing the water a few times, until no grit appears in the bottom of the bowl. These lovely golden timbales make an elegant presentation for a special occasion.
- 4 1/2 cups boiling vegetable stock
- 1/2 tsp. saffron, crumbled
- 2 cups quinoa, well-rinsed and drained
- 11/2 tsp. olive oil
- 1 small leek, rinsed and chopped
- 1 cinnamon stick
- 1/2 cup dried currants
- 1 medium plum tomato, peeled and diced
- 1/4 cup finely chopped fresh cilantro
- Spray 8 1-cup timbale molds or ramekins with olive oil spray, and set aside.
- Combine 1/2 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.
- Serving Size: Serves 8
- Calories: 203
- Carbohydrate Content: 38 g
- Fat Content: 3 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Sodium Content: 38 mg
- Sugar Content: 7 g