Saffron Quinoa Timbales

1. 1

   Spray 8 1-cup timbale molds or ramekins with olive oil spray, and set aside.

2. 2

   Combine 1/2 cup stock with saffron in a small bowl, and set aside.

3. 3

   Combine quinoa and remaining 4 cups stock in a saucepan, and bring to a boil over medium heat.

4. 4

   Reduce heat to low, and cook for 10 minutes, or until liquid is absorbed.

5. 5

   Remove from heat, and set aside.

6. 6

   Heat oil in a saucepan over medium-high heat for 1 minute.

7. 7

   Add leek and cinnamon stick, stir 1 minute and add quinoa.

8. 8

   Reduce heat to low, add currants, tomato, saffron mixture and cilantro.

9. 9

   Cook for 5 minutes, stirring occasionally.

10. 10

    Remove from heat, and set aside for 5 minutes.

11. 11

    Remove cinnamon stick, and spoon quinoa mixture evenly among timbale molds or ramekins, packing with a rubber spatula.

12. 12

    Invert timbales onto plates, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.