So I was going to wait until next week to post this so it wouldn’t seem like all I did today was cook.
But screw it. Thats exactly what I did today.
So here is my second quinoa recipe that I tried.
Quinoa Parmesan Bites! Slightly modified from this recipe.
It starts how every good quinoa recipe starts, by rinsing that quinoa. You may remember that I’m a big fan of rinsing quinoa. Since its a seed, quinoa has a bitter coating that stops birds and other animals from eating it. Most brands say that it is “pre rinsed” but that’s usually a damn lie. Rinse it again, and use your mitts to rinse the seeds. I even tried some, uncooked, and it didn’t taste bitter. It didn’t taste good either.
I cooked the quinoa in chicken stock again, and now I’m a convert, I will never go back to regular water. After cooking the seeds, I had to let them cool, and when they were cold, we went to town with some mixing.
It was really very easy. Just mix in everything. Bam.
I used a muffin tin that was well oiled, but don’t skimp on the cooking spray. My stuck very nicely in the pan. Grrr. For the second batch I used A’s fancy muffin tin liners.
Then I wanted a saucy sauce. So I made a honey Dijon dipping sauce out of these ingredients:
Yup. Honey Dijon sauce that has two ingredients. I read some suggestions that recommended some mayo in there. Ew.
And here’s the final product:
2.5 cups of cooked quinoa
2 tbsp of flour
1 cup of grated carrot
3 green onions
1/4 cup of parsley
3/4 cup of Parmesan, plus more on top of bites
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 350. Mix ingredients, and fill greased muffin tins 3/4 the way full. Sprinkle Parmesan on. Top and bake for 20-30 minutes.
I found them a little bland, so I’d probably try to spice them up.
But very tasty.