Instructions: Rinse the quinoa several times in a bowl of cold water to remove the saponin (a naturally occurring insecticide, harmless to humans but bitter-tasting), draining it each time in a fine sieve. Bring 1 1/2 cups water to a boil in a small saucepan, then add 1/4 teaspoon salt and quinoa. Lower heat, cover the pan and simmer until the liquid is absorbed and the spiral of the germ is visible, 12 to 15 minutes. Let stand for 5 minutes. Meanwhile, warm oil in a small skillet. Add onion, cumin, cinnamon, ginger, coriander, turmeric and several grinds of pepper; cook gently until softened, about 10 minutes. Season with salt. Toss quinoa with the onion mixture along with cilantro, currants, pine nuts and zest.

Pack servings of the mixture into timbale molds, cups or ramekins, then immediately turn them out onto individual plates.

NOTES : The Billings test results. As mixture, hot out of the skillet before making timbales: taste was superb. Taste still excellent after shaping and unmolding, even though the mixture had cooled a bit. As a cold leftover the next day, it suffered from muted flavors and soggy pine nuts, so if youre planning to reheat, save the pine nuts or almonds as a garnish.

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