Best Spiced Quinoa Timbales Recipes

SPICED QUINOA AND CHICKPEA BITES

Steps:

• Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.
• Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).
• Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.
• Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.

SPICED QUINOA

Steps:

• Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
• Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

CUMIN SPICED QUINOA WITH VEGETABLES

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
• Add flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
• Microwave vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
• Close bag with nylon tie. Cut six 1/2-inch slits in top of bag near tie. Tuck ends of bag in pan.
• Bake 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.