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Cooked seeds like red Quinoa grab onto mixed cheeses with spices in tow. Crispy on the outer shell with a moist interior bite. Dips are optional.
For a dedicated post...refer to:
http://www.foodessa.com/2017/06/seed-cheese-spice-bites-and-outremont.html
Raciónes: 20 units
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Ingredientes
- . 2 cups cooked, Red Quinoa*, packed
- . 2 xLarge eggs
- Seasoning: 1/2 tsp. each of sea Salt, granulated Garlic powder, ground Cumin, ground (mild or smoked) Paprika
- . small handful fresh herbs, finely chopped
- . 1/2 cup Mozzarella, shredded
- . 1/4 cup aged Cheddar, shredded
- . 1/4 cup Parmesan cheese, grated
- . 1/2 cup breadcrumb, packed
- .
- . Rule of thumb: a heaping 1/2 cup of uncooked Quinoa renders about 2 cups cooked. > Cooking method: Thoroughly rinse the quinoa and drain. Then, in a small saucepan, boil 1-1/2 cups of water. Add in the Quinoa seeds. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes. The water will have mostly evaporated by now. Shut the heat. Cover and let it rest for 10 minutes. Then, fluff with a fork. Let it come to room temperature or refrigerate if making recipe later.
Direcciones
- . In a medium bowl, whisk the eggs.
- . Add and whisk in the seasoning and parsley.
- . Add the Quinoa and stir enough for all of it to be very well combined.
- . Add the cheeses and breadcrumb last. Combine fully and pat down. Cover with a plastic wrap and refrigerate for a minimum of 1 hour up to overnight.
- . > Later: Pre-heat the oven at 450F. Position the rack in the center of the oven. Prepare a large, Silicone mat lined baking pan or simply line with parchment paper.
- . With the aid of a medium (#30) ice-cream scoop, make packed and leveled portions. Gently, extract onto the pan.
- . BAKE for 23 minutes. Remove them from the oven and let them rest on the pan for about 5 minutes before serving.
- . Serve as is or with your sauce of choice. These can be frozen and then re-warmed at very low heat.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 20 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
