Yesterday I was in a cooking mood and decided to try a couple quinoa recipes.
I have a bunch of the stuff in my fridge/freezer.
The first recipe I tried is Parmesan Quinoa Bites.
She has a great photo of all the ingredients on her site.
I have my new lens on my camera, so that is why there are so many close-up photos in this post.
This is all the quinoa and other ingredients mixed and in the muffin pan.
I enjoy eating parmesan cheese. A lot!
After the food cooks, this is the delicious morsel that comes out of the oven.
3 out of 5 really like these. 1 (Eric) was ok with it and 1 (Ryan) didn’t like it at all.
Here is the recipe from Make It and Love It:
- 2 1/2 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
- 3 large eggs
- 3 stalks of green onion, sliced thin
- 1 cup grated carrots
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, chopped
- 3/4 cup parmesan cheese, plus extra to sprinkle on top
- 3 Tbsp rice flour (or regular flour if you’re not GF)
- 1/4 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
- 1/4 tsp pepper
Preheat oven to 350 (fahrenheit).
Combine all of your ingredients in a large bowl (except for the extra parmesan for the top of each bite) and mix well. Spray your muffin tins entirely with cooking spray (don’t skimp on the spray or your bites will stick). Scoop out enough mixture to fill your standard muffin tins 3/4 full. Press down firmly with your fingers or the back of a spoon. Sprinkle more parmesan cheese on top of each muffin tin portion. Bake in over for 20-30 minutes. Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.
My next cooking with quinoa recipe is from Queen of Quinoa. Obviously, she has LOTS of quinoa recipes.
After I made that batch, I decided to really turn my quinoa into powder.
This was very hard since I only have a blender, not a food processor, but it did work.
See the texture difference from THESE ones?
So much better looking this time and a much better texture!
My kids love them!
I made some modifications to the recipe.
- 1 cup quinoa flour
- 1/2 cup millet flour ** (see below)
- 1/2 cup sunflower seeds
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
- 1 tablespoon raw honey
- 7 – 8 tablespoons cold water (more if needed) *** (see below)
Preheat the oven to 350 degrees F.
In a food processor fitted with the metal s-blade, combine all the dry ingredients and pulse until smooth. Transfer the flour mixture to a medium bowl and set aside.
In a small bowl, whisk together the olive oil, raw honey and one tablespoon of water. Slowly add the wet ingredients to the dry ingredients and mix with a plastic spatula. Add the remaining water one tablespoon at a time until you have a thick, pliable dough.
Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it’s about 1/8″ thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.
With a pizza cutter, slice the dough into squares.
Bake the crackers in the warmed oven for about 15 minutes, or until they start to brown. **** (see bel0w)
** in place of the millet flour, I used some Almond Flour that I made.
***Reduced the water a couple tablespoons.
**** The cooking time was longer and I turned the crackers over after 10 or so minutes of baking and removed the ones that were getting brown and kept doing this until they were cooked to my satisfaction.