Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
1. Spray 8 1-cup timbale molds or ramekins with olive oil spray, and
set aside.
2. 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.
3. 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.
4. Remove cinnamon stick, and spoon quinoa mixture evenly among timbale molds or ramekins, packing with a rubber spatula. Invert timbales onto plates, and serve.