Saffron Quinoa Timbales

• 4 1/2 cups boiling vegetable stock
• 1/2 tsp. saffron, crumbled
• 2 cups quinoa, well-rinsed and drained
• 1 1/2 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

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.
3. Combine quinoa and remaining 4 cups stock in a saucepan, and bring to a boil over medium heat.
4. Reduce heat to low, and cook for 10 minutes, or until liquid is absorbed.
5. Remove from heat, and set aside.
6. Heat oil in a saucepan over medium-high heat for 1 minute.
7. Add leek and cinnamon stick, stir 1 minute and add quinoa.
8. Reduce heat to low, add currants, tomato, saffron mixture and cilantro.
9. Cook for 5 minutes, stirring occasionally.
10. Remove from heat, and set aside for 5 minutes.
11. Remove cinnamon stick, and spoon quinoa mixture evenly among timbale molds or ramekins, packing with a rubber spatula.
12. Invert timbales onto plates, and serve.

boiling vegetable stock, saffron, quinoa, olive oil, cinnamon, currants, tomato, fresh cilantro

Taken from www.vegetariantimes.com/recipe/saffron-quinoa-timbales/ (may not work)