Thursday, May 10, 2012

Apricot Quinoa Amaranth Timbale

Apricot Quinoa Amaranth Timables will blow your mind!  They are so easy and delicious and packed with flavor - unique flavor to boot!  You will need a mold of any kind to make your timbale shape.  Quinoa and amaranth mold extremely well and these shapes will easily hold.  I've used a small glass bowl to make my mold but be creative and see what your kitchen has to use!!

Makes 1 large timbale or up to 5 small timbales


1/2 cup quinoa, rinsed well and drained
1/4 cup amaranth
1 tbsp olive oil (organic and expeller pressed is best or you can use coconut oil with this dish)
1/2 a small onion, finely diced
1/2 tsp cumin
2 pinches salt
1/4 tsp cinnamon
2 tbsp chopped raw almond slivers
5 dried apricots, diced
1 orange - zest and juice

1. Since we are zesting, make sure to use an organic orange and wash very well.  Zest orange and set aside the zest.  Juice orange into a measuring cup.  Add to your juice enough water to make 1 1/2 cups.  Set this aside.
2. In a medium sauce pan, heat oil.  Sauté onion over medium heat for approx 5 minutes or until tender.  Do not let your onion brown as this will bitter the flavor.  Add to the onion the water/organge juice mixture, salt and bring to boil.  Once at a rapid boil, remove from heat and slowly stir in the amaranth.  Add the quinoa, return to heat, bring to boil, reduce heat to low, cover and allow to simmer until all of the liquid has been absorbed, about 25 mintues.
3. When the grains are cooked, they will be tender.  Remove from heat and add the remaining ingredients.  Stir well.
4.  Take your mold (small bowl, container, etc.) and grease with a little oil.  Fill with the quinoa mixture  and pack well.  Then immediately flip the mold onto a flat surface or plate and tap the bottom of mold to release the timbale.  Garnish with a sprinkle of cinnamon and dried apricot.

I've served up my Apricot Quinoa Amaranth with a side of Dark Greens Lentil salad and a fresh sprouted sunflower salad.  Enjoy!

1 comment:

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