Quinoa Timbales

Ingredients

• 0.3 cup apricots dried diced
• 0.3 teaspoon pepper black freshly ground
• 9  cherry tomatoes halved
• 0.3 cup currants dried
• 0.3 cup parsley fresh chopped
• 2 tablespoons green onions minced
• 0.3 teaspoon ground cumin 
• 2 teaspoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1.5 cups quinoa rinsed uncooked drained
• 0.5 teaspoon salt 
• 2 tablespoons walnuts finely chopped
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• ramekin

Directions

1. Bring water to a boil in a medium saucepan; add quinoa, currants, and apricots. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
3. Combine the oil, lemon juice, salt, pepper, and cumin in a large bowl, and stir well with a whisk.
4. Add the parsley, walnuts, and onions; stir well. Stir in the quinoa mixture.
5. Place 3 cherry tomato halves, cut sides down, in the bottom of each of 6 (6-ounce) ramekins or custard cups coated with cooking spray. Pack about 1/2 cup quinoa mixture into each ramekin. Immediately invert the ramekins onto individual plates.