Saffron Quinoa Timbales

Saffron Quinoa Timbales Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 8 |

Vegetarian diet

Introduction

Saffron Quinoa Timbales are a flavorful and aromatic dish that combines the nutty taste of quinoa with the delicate flavor of saffron. This dish is perfect for a special occasion or a fancy dinner party, as it is not only delicious but also visually stunning.

History

Quinoa has been cultivated in the Andes region of South America for thousands of years and was considered a sacred crop by the Incas. Saffron, on the other hand, has a long history of use in cooking and traditional medicine, dating back to ancient times. The combination of these two ingredients in a timbale dish is a modern twist on traditional recipes, creating a unique and flavorful dish.

Ingredients

4.5 cups of boiling vegetable stock
0.5 tsp of crumbled saffron
2 cups of well-rinsed and drained quinoa
1.5 tsp of olive oil
1 small chopped and rinsed leek
1 cinnamon stick
0.5 cup of dried currants
1 medium peeled and diced plum tomato
0.25 cup of finely chopped fresh cilantro

How to prepare

Spray 8 x 1 cup timbale molds or ramekins with olive oil spray, and set them aside.
Combine 0.5 cup of stock with saffron in a small bowl, and set it aside.
Combine quinoa and the remaining 4 cups of stock in a saucepan, and bring it to a boil over medium heat. Reduce the heat to low, and cook for 10 minutes, or until the liquid is absorbed. Remove it from the heat, and set it aside.
Heat oil in a saucepan over medium-high heat for 1 minute. Add leek and cinnamon stick, stir for 1 minute, and add quinoa. Reduce the heat to low, add currants, tomato, saffron mixture, and cilantro. Cook for 5 minutes, stirring occasionally. Remove it from the heat, and set it aside for 5 minutes.
Remove the cinnamon stick, and spoon the quinoa mixture evenly among the timbale molds or ramekins, packing it with a rubber spatula. Invert the timbales onto plates, and serve.

Variations

Add diced vegetables such as bell peppers, zucchini, or mushrooms for extra flavor and texture.
Substitute dried cranberries or raisins for the currants for a different flavor profile.
Use vegetable broth instead of water for a richer taste.

Cooking Tips & Tricks

Make sure to rinse the quinoa well before cooking to remove any bitterness.

- Toasting the quinoa in a dry pan before cooking can enhance its nutty flavor.

- Be careful not to overcook the quinoa, as it can become mushy.

- Use high-quality saffron for the best flavor and color in this dish.

Serving Suggestions

Saffron Quinoa Timbales can be served as a side dish or a main course. They pair well with grilled vegetables, roasted chicken, or fish dishes. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Cooking Techniques

The key to making perfect Saffron Quinoa Timbales is to cook the quinoa just right - not too mushy or too dry. Be sure to follow the instructions for rinsing and cooking the quinoa to achieve the desired texture.

Ingredient Substitutions

If you don't have saffron, you can use turmeric or paprika for a similar color and flavor. You can also substitute other dried fruits such as apricots or dates for the currants.

Make Ahead Tips

You can prepare the quinoa mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply pack the mixture into timbale molds and bake as directed.

Presentation Ideas

To make a stunning presentation, invert the timbales onto plates and garnish with a sprig of fresh cilantro or a sprinkle of toasted nuts. Serve with a side of mixed greens or a light vinaigrette for a complete meal.

Pairing Recommendations

Saffron Quinoa Timbales pair well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine such as Pinot Noir. For a non-alcoholic option, try serving with a sparkling water infused with citrus or herbs.

Storage and Reheating Instructions

Leftover Saffron Quinoa Timbales can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the timbales in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Saffron Quinoa Timbales contains approximately 250 calories.

Carbohydrates

Each serving of Saffron Quinoa Timbales contains approximately 35 grams of carbohydrates.

Fats

Each serving of Saffron Quinoa Timbales contains approximately 5 grams of fats.

Proteins

Each serving of Saffron Quinoa Timbales contains approximately 8 grams of proteins.

Vitamins and minerals

Quinoa is a good source of vitamins and minerals, including iron, magnesium, and zinc. Saffron is rich in antioxidants and may have potential health benefits.

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with gluten or lactose intolerances. However, it does contain nuts (currants), so it may not be suitable for those with nut allergies.

Summary

Saffron Quinoa Timbales are a nutritious and flavorful dish that is high in carbohydrates and proteins. They are also a good source of vitamins and minerals, making them a healthy choice for a balanced diet.

Summary

Saffron Quinoa Timbales are a delicious and nutritious dish that is perfect for a special occasion or a fancy dinner party. With a unique combination of flavors and textures, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon, and I was browsing through an old cookbook that my dear friend had given me many years ago. As I flipped through the pages, a recipe caught my eye - Saffron Quinoa Timbales. I had never heard of this dish before, but something about it intrigued me. The combination of saffron, quinoa, and various herbs and spices sounded absolutely divine.

I decided to give the recipe a try, and I am so glad that I did. The first time I made these timbales, I was blown away by the flavors and textures. The saffron added a beautiful golden hue to the quinoa, and the herbs and spices brought a depth of flavor that was simply irresistible.

After that first successful attempt, I knew that this recipe would become a staple in my kitchen. I started making it for family gatherings, dinner parties, and any other occasion that called for a special dish. Over time, I perfected the recipe, tweaking it here and there to suit my taste and experimenting with different ingredients to make it my own.

But the story of how I learned to make Saffron Quinoa Timbales goes back even further, to a time when I was just a young girl learning the ropes in the kitchen. My grandmother was a fantastic cook, and she passed down her love for cooking to me. She taught me how to knead dough, chop vegetables, and simmer sauces to perfection. But it was her stories about where she learned her recipes that truly inspired me.

One day, as we were preparing a feast for a family gathering, I asked my grandmother where she had learned to make her famous lemon meringue pie. She smiled and told me a tale that I will never forget. She said that she had learned the recipe from a kind old lady she had met while on a trip to Italy many years ago. This lady had taken her under her wing and taught her the secrets of making the perfect pie, from the flaky crust to the light and fluffy meringue.

That story stayed with me throughout the years, and when I discovered the recipe for Saffron Quinoa Timbales, I couldn't help but think of my grandmother and her adventures in the kitchen. I felt a connection to her and to all the other cooks and chefs who had passed down their recipes through generations.

As I continued to make the timbales, I added my own twist to the recipe, incorporating ingredients that I loved and techniques that I had picked up along the way. I experimented with different types of quinoa, varying the amounts of saffron and herbs, and even trying out different cooking methods to see which one yielded the best results.

And as I shared my creations with family and friends, I realized that the joy of cooking lies not just in the final dish, but in the process of creating something beautiful and delicious. Each time I make Saffron Quinoa Timbales, I am reminded of my grandmother, of the kind old lady in Italy, and of all the other cooks and chefs who have inspired me along the way.

So the next time you sit down to enjoy a plate of Saffron Quinoa Timbales, remember that each bite is a taste of history, a tribute to the cooks and chefs who came before us, and a celebration of the joy of cooking. And who knows, maybe one day you'll be passing down this recipe to someone special in your life, just as I have done with you.