Spiced Quinoa Timbales with Avocado-Orange Spinach Salad
Passover is in full swing and if you’re anything like me you’re getting mighty creative with your menu this week. Anything derived from the five major grains, plus rice and beans, are still off limits… which is problematic when your favorite pastime is baking and you love eating pasta. Add a vegetarian diet to the mix and hoo boy! Time to put my thinking cap on. Thank goodness for quinoa.
When I first heard about quinoa about two years ago I was like, “Keen what?” Then in typical curious fashion I determined to learn more about it – I couldn’t resist. You know how I am with food facts and history.
Pronounced “keen wha,” quinoa is a seed rich in amino acids with a fluffy texture and nutty flavor. Although many people think of it as a grain, technically it isn’t, which is why the Chicago Rabbinical Council approved it (in its pure form) as kosher for Passover. I don’t usually reference kashrut here, but odds are if I don’t mention it in this case someone is going to ask. So there it is. 
Now for the fascinating bits of foodie lore I’ve learned since discovering quinoa: It hails from South America, where the Incas called it “chisaya mama,” meaning “mother of all grains.” It was considered so sacred that the emperor himself sowed the first seeds every year using golden tools reserved for the occasion. Quinoa played a significant role in ceremonial rites held before battles and warriors feasted on it, believing it increased their stamina. Turns out they were right because not only is quinoa a complete protein with all nine essential amino acids, but it also has high amounts of the amino acid lysine. Lysine is crucial for tissue growth and repair – two things that would come in mighty handy on the battlefield wouldn’t you say? Sadly, during the European conquest of South America quinoa was disdained as “Indian food” and banned because of its significance to Incan culture. In other words, the conquistadors forbade the Incans from growing it.
Often called “the gold of the Incas,” quinoa isn’t as common in American kitchens as it should be. At least, that’s what I think. Nutritionally rich and quick to prepare, would you believe that the entire meal you see pictured above only took 25 minutes from start to finish? Believe it! After briefly cooking the diced onion I added the spices, broth, currants and other ingredients then left the quinoa to steam for 15 minutes while I prepared a spinach salad accented with fresh ginger, shallots, avocado and orange. I’m telling you, if you can make a pot of rice, you can make quinoa – the preparation is nearly identical. Passover or no, I love making these seeds into all manner of scrumptious dishes.
Kalyn recently showed me the Food Blog Search widget (now on the bottom of the left hand sidebar), so before I go here’s what some other bloggers have done with quinoa:
- Warm and Nutty Cinnamon Quinoa from 101 Cookbooks
- Quinoa Vegetable Paella from FatFree Vegan Kitchen
- Quinoa Salad with Tomatoes, Feta and Parsley from The Perfect Pantry
- Lime Quinoa Salad with Mint from Karina’s Kitchen
Spiced Quinoa Timbales
Adapted from this Epicurious recipe
Note: Timbales are thimble or cone shaped molds used for various kinds of food. If you don’t have them you can use small ramekins or just serve the quinoa straight from the pan. The timables are just for presentation.
Ingredients: Serves 4-6
- 1 cup quinoa (small, flat, disk-shaped seeds, available at natural foods stores and many specialty foods shops)
- 1 medium yellow onion, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric, rounded
- 3 tablespoons of pine nuts
- 1 cup vegetable broth
- 2/3 cup water
- 1/3 cup dried currants or raisins
- 1/4 cup chopped drained canned tomatoes
- 1/2 teaspoon salt
- Ground pepper to taste
- 2 tablespoons finely chopped fresh parsley leaves
- 1/2 cup goat cheese
Using a fine sieve, rinse the quinoa under cold water for about 1 minute. Drain well and set aside.
Heat the olive oil in a heavy saucepan over medium heat and cook the onion until softened, stirring constantly, about 5 minutes. Add the spices and pine nuts. Cook, stirring, for about 30 seconds.
Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, water, currants, tomatoes, and salt. Reduce the heat then cover the pot and simmer the mixture for about 15 minutes, or until the liquid has been absorbed.
Remove from the heat and let the quinoa stand, covered, for 5 minutes. Stir in the parsley and goat cheese, then divide the quinoa mixture among 6 1/2-cup timbale molds that have been greased with PAM or another cooking spray. Pack the quinoa into each mold, then invert each timbale onto a plate and gently tap the sides to encourage the quinoa to slide out.
Avocado-Orange Spinach Salad
Adapted from this Epicurious recipe
Ingredients: Serves 4
- 2 tablespoons finely chopped shallots
- 2 tablespoons rice vinegar
- 1 tablespoon extra virgin oil
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon (generous) sesame oil
- Salt and pepper to taste
- 1 navel orange
- 1 6-ounce bag baby spinach leaves
- 1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges
- 1 teaspoon lime juice
- Sugar to taste
Heat the olive oil in a medium skillet over medium-low heat. Add the shallots and ginger, and cook, stirring constantly, until just fragrant, about 3-4 minutes. Remove from heat and allow to cool for 2 to 3 minutes.
Add the vinegar and sesame oil. Whisk to combine, then taste. Add salt and pepper, then taste again. If the mixture is a little sour add a pinch of sugar.
Cut off the peel and the white pith from the orange. Pull the orange apart into wedges. Pitt, peel and slice the avocado, then gently toss with about 1 teaspoon of lime juice (to prevent browning).
Add the spinach to the shallot mixture, tossing to coat. Then add the orange and avocado slices and toss gently.
49 Responses to “Spiced Quinoa Timbales with Avocado-Orange Spinach Salad”
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What, I’m 1st? Weirrd. Anyway, I discovered quinoa recently, too and I agree that it should become more of a staple. I like to buy it in bulk at Whole Foods… good bargain!
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This is my kind of meal! I can’t wait to try it! Thanks for a great recipe!!
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Sounds interesting!
Absolutely gorgeous, can’t wait to make this!! What a fabulous Passover idea!!
I love the vibrant, clear colors in your photo. Also a very interesting dish. I had never heard of it…and of course when I read the title I mispronounced it…up until I read how to say it. Always, learning something new at your blog.
That’s an unusual recipe! These timbales look delicious! a flavorful and healthy recipe!
Cheers,
Rosa
See, this is why i love your blog. I learned about a new ingredient, and the correct pronunciation [you don't want to hear what I read it as first].
Looks great, I’d love to eat some of this
oh wow – this is what I love…..
I would also call these sort of North African flavours – will definately give this a try!
xx
I am always looking for recipes to use the quinoa. Just recently discovered it and I really love it! How great is it that it’s kosher for Passover!! Chag Sameach!
that looks absolutely gorgeous, and so nourishing! i have lots of quinoa hanging around, this would be a great way to useit up.
I am definitely going to try the salad. It looks absolutely delicious.
I ADORE quinoa!! It’s my favorite gluten-free grain
Happy Passover to you!!
This is something I would totally LOVE! Anything with lots of spice is good with me =)
This looks great. We don’t eat a lot of meat and, with kitniyot off the list Passover is always a challenge. What else have you been having this week?
Susanne – I know, it’s tough! We’ve been eating things like this dish or meals that have a lot of vegetables and/or eggs. For instance, the other day we made a Mexican frittata (mushrooms, Monterrey jack cheese, jalapenos, tomatoes, chili) and served it with a big bowl of mixed fruit (watermelon, blackberries, strawberries, honeydew).
mmmmm….lovely!!!
I have often wondered about quinoa and now if I can find some in our small town, I plan to try this delicious sounding recipe. The site is great as well as the recipes.
I love quinoa! Both recipes sound delicious. Pretty picture too!
That salad looks particularly tempting to me.
Thanks so much for posting this. I’m new to eating/cooking quinoa, and am looking for more recipes that use it! And I’m not that great at creating recipes – can’t wait to try this. And I especially love that it can be eaten for Passover!
I love quinoa! It is so good as a salad with a lemon and tahini dressing plus lots of crunchy veggies. Love the links to the other recipes in this post.
Fell in love with very healthy dishes. Should I add feta cheese in this recipe or omit it? Where can I buy timbale molds? Can u pls send me the picture of shallots as I am confused whether it’s spring onion or not? Love ur blog and keep visiting it.
Thanks for the reminder I have some in my pantry and this recipe sounds delish
Oh I love quinoa dishes, I use harissa to prepare mine… took pictures but never posted ha. Anyway, you do great challenging people to use different and nutritious grains. Love the salad recipe too, have a nice week Ari!
I think I would really really like this dish, but my husband, on the other hand, would not…bummer. I’ll have to hold on to this recipe for one of those days the hub isn’t around.
Your quinoa looks fantastic! Sounds like a great combination especially with the goat cheese.
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this is something i will have to try. the salad looks delicious too.
That looks yummy! I’ve yet to try quinoa.
This looks like something my son who’s a vegetarian would like. I’m emailing him the recipe. Thanks!
This looks so yummy. I love your pictures.
Great Recipe. I love quinoa and have been eating it for years. I use it instead of rice for most recipes, it is so much faster and easier to cook, and has more protein so is better for vegetarians. It’s also great hot for breakfast (I mix it with cream of rice for a hearty hot cereal). Quinoa flakes and quinoa flour are also available to add to baked goods. You may want to try the flour in one of your excellent bread recipes.
Krista – Excellent notion! Will definitely look out for some quinoa flour.
I have a bag of quinoa at home that is waiting for me to turn part of it into tabbouleh (replacing cracked wheat or bulgur, my normal choices). It’s good to see how quick this is, because I don’t get home until pretty late. Fast dinners are always appreciated!
I’ve only tried quinoa once, but I definitely want to try it out more often!
Great presentation! I love quinoa, and came to appreciate it more after my husband traveled to Peru last summer and brought back recipes and notes on the dishes he tasted there.
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Hello! I found your blog my searching through the wordpress.org forums for an archive i’m trying to develop on my own site. This is a great site you have here with great recipes. Your book giveaway is a wonderful (and very generous) idea, too! Nice job.
Yvonne
Editor, My Halal Kitchen
http://www.myhalalkitchen.com
Just wanted to come back and report that Alice (9 months old) LOVED the quinoa. I didn’t have raisins, so I used dried blueberries, completely forgetting they would reconstitute in the broth, so it didn’t quite have the same effect as raisins but yummy all the same!
Nancy´s last blog post -> Aaaand We’re Back…
Nancy – Well it can’t get much better than the approval of a 9 month old can it? I’m so happy you and your family liked it.
Gorgeous photos! So happy to see you sharing recipes from other blogs. I think when we promote each other, everyone benefits!
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Wow! stunning photos….both the recipes sounds delicious….I think it’s definitely worth a try… all you have to do is step outside for the ingredients…..i was wondering which site offers the best ingredients…..one of my friend introduced me to a great resource http://www.myethnicworld.com and i thought that i can pass great along as well.
Dawn – I always use http://www.kalustyans.com. They have a huge inventory and everything I’ve ordered from them has been top notch in terms of quality.
Ihave heard so much about this new food…its everywhere
one is baking related, one is product review/giveaway related
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I have 2 blogs
Yum! I love quinoa. While my most recent use for it is stuffing acorn squash, I think this might be a great substitute dinner!
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I have recently discovered quinoa and will be trying this recipe. It looks delicious and healthy. Thank you for the recipe.
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That spiced quinoa sounds really good and I like the presentation!
Oh my goodness! These quinoa timbales sound amazing!! I want to run into the kitchen to make them right now. They sound so delicious!
Hi Ari!
Happy Passover! You know how I love the food history facts- I think it enhances the whole cooking/baking experience. I’m slowly trying to incorporate quinoa into my family’s diet. Out with the rice pilaf, in with the quinoa! Thanks for the great recipe- I’ve never heard of timbales, but yours certainly look delicious! Keep those creative recipes comin’!
-Joy
I love quinoa! What a great way to use it and enjoy it!
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LOVE quinoa!! these look awesome
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