Thursday, April 24, 2014

Scraps and Snippets ~ Quinoa Ring...Fun with Quinoa Part 1

First prep the quinoa to make enough for two separate dishes. This amount makes a quinoa ring and a medium sized side salad. I'd definitely cut it in half if you only want to make one or the other. The amount of cooked quinoa will be slightly over 3 cups. If you want to make just the ring follow the directions in the parentheses and this will make approx a cup.

1 1/2 Cup quinoa (1/2 Cup)
1/3 Cup dried mushrooms (2 TBSP)
1/3 Cup diced onion (2 TBSP)
3 Cloves garlic minced (1 clove)
3 Cups veggie broth (1 Cup)

Bring to a boil, turn down to simmer and cover and let simmer about 15 minutes.

Split the cooked amount into thirds into two separate bowls (one of them can be the pan) 1/3 for ring, 2/3 for salad. The salad recipe is here. 

To make the Quinoa Ring you also need the following. 

1/4 of a container of vegan cream cheese (2 oz or 2 TBSPish)
1/4 Cup chopped mushrooms
3/4 teaspoons garlic powder
1/2 TBSP finely chopped onion
1/4 teaspoon salt
1 1/2 TBSP nutritional yeast

Add all these to the smaller amount bowl full of the quinoa and mix all together very well.

Crescent rolls (1 can, make sure it's vegan) You could also use your favorite pizza dough and make this a pocket or calzone. 

To make a crescent roll ring separate the 8 triangles of dough. Lay each of the  longest pointiest ends over the rim of a large pie plate or round baker. The shorter two point ends will overlap each other and there will be a hole in the center. It's going to look kind of like a stick drawing of a sun. Press the overlapped edges in the pan together. 

Scoop the quinoa filling onto the flat inner circle of dough. Then take each outside point and pull it over the mixture and tuck it slightly under the inner ring of dough. 

Bake at the temperature called for on the can (or in your pizza dough recipe) Bake approximately 4 - 6 minutes longer to make sure everything is done. You want it golden and cooked through. 

Serves 8 slices.