Top | Grain Recipes
Not So Naked Roasted Quinoa
(recipe, Angela Roberts)
This is a unique way of making quinoa. Cook as usual and then mix with grated cheese, and roast in a bar pan or in a cast iron skillet. Top or layer with grilled vegetables for the most delicious, healthy salad that is full of crunch, and flavor.
- 3 cups uncooked quinoa
- 6 cups salted water
- ¾ cup grated parmigiano reggiano
- 2 Tbsp. capers
- extra virgin olive oil
- Sea salt, freshly ground pepper
- 1 fennel bulb, sliced crosswise
- 1 red bell pepper, seeded, sliced crosswise (optionally use red and green)
- I small eggplant, sliced, sweated,
- 1 egg beaten (for eggplant) (skip if grilling eggplant)
- ½ cup panko breadcrumbs (skip if grilling eggplant)
- 1 red onion, sliced cross wise
- A few torn basil leaves or several thyme sprigs removed from stem or parsley
- Sea salt
- Freshly ground pepper
- Soak dry quinoa for 15 minutes.
- Rinse quinoa several times really well.
- Add to salted water, bring to boil.
- lower heat, cover and simmer for 15 minutes.
- Once cooked, add ½ C parmigiano reggiano, a drizzle of olive oil,
- Season with salt and pepper.
- Allow to cool enough so you can handle, because the next step is done with your hands.
- Preheat oven to 425 degrees.
- Use a cast iron pan, pizza stone, or parchment paper and baking sheet.
- Press quinoa with palm of your hands, keeping it together in one form, about ¾ inch high.
- Turn after 10-15 minutes once you see edges browning.
- Eggplant is dipped into egg and then panko and fried in pan until crispy on both sides.
- Optionally, grill eggplant.
- Brush vegetables with olive oil.
- Season with salt and pepper,
- Grill either on grill pan, or outside gas grill until done.
- Arrange vegetables stacks, using either one layer of quinoa or alternating quinoa with some of the vegetables.
- Add capers.
- Add in herbs of choice.
- Optional Garnish: Add a drizzle of olive oil if necessary, and some grated cheese.
- Serve immediately or at room temperature.
- This is best eaten at room temperature, or warm.