Directions:
- 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. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork.
- Combine the oil, lemon juice, salt, pepper, and cumin in a large bowl, and stir well with a whisk. Add the parsley, walnuts, and onions; stir well. Stir in the quinoa mixture. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.68 Kcal (1037 kJ) | ||
| Calories from fat | 58.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 10% | |
|---|---|---|---|
| Sodium | 205.26mg | 9% | |
| Potassium | 628.52mg | 13% | |
| Total Carbs | 40.94g | 14% | |
| Sugars | 11.17g | 45% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 8.1g | 16% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 2.8mg | 16% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 103.35 Kcal (433 kJ) | ||
| Calories from fat | 24.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 10% | |
|---|---|---|---|
| Sodium | 85.65mg | 9% | |
| Potassium | 262.27mg | 13% | |
| Total Carbs | 17.08g | 14% | |
| Sugars | 4.66g | 45% | |
| Dietary Fiber | 2.16g | 21% | |
| Protein | 3.38g | 16% | |
| Vitamin C | 7.4mg | 30% | |
| Iron | 1.2mg | 16% | |
| Calcium | 22.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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