1 cup quinoa
1 small onion, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon cinnamon
a rounded 1/4 teaspoon turmeric
1 cup chicken broth
2/3 cup water
1/3 cup dried cranberries
1/4 cup chopped drained roasted red pepper
1/2 teaspoon salt
3 tablespoons finely chopped fresh parsley
In a fine sieve rinse the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds. Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, the water, the cranberries, the roasted red pepper, and the salt and simmer the mixture, covered, for 15 to 20 minutes or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley. Divide the quinoa mixture among 6 buttered 1/2 cup timbale molds, packing it, and invert the timbales onto a platter or onto individual dinner plates. Serves 6.