Makes 6 servings. Difficulty
2 cups water 1-1/2 cups uncooked quinoa, rinsed and drained 1/3 cup currants 2 Tablespoons dried apricots, chopped 1 Tablespoon olive oil 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cumin 1/4 cup Italian parsley, chopped 2 Tablespoons walnuts, toasted & finely chopped 1 green onion, minced 9 cherry tomatoes, halved Balsamic vinegar
In a medium saucepan bring water to a boil over medium-high heat. Add quinoa, currants and apricots. Cover and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
Combine olive oil, lemon juice, salt, pepper and cumin in a large bowl. Add parsley, walnuts and green onion; stir well. Stir in quinoa.
Butter 6 (6 ounce) ramekins. Place 3 cherry tomato halves, cut sides down, in bottoms of each ramekin. Pack about 1/2 cup of quinoa mixture into each ramekin. Immediately invert ramekins onto individual plates. Serve.
To toast, place walnuts in a dry skillet. Heat over medium heat, turning occasionally until lightly browned.