Tuesday, November 25, 2014

Quinoa Cheesy Garlic Bread


Quinoa Crust for Pizza or Cheesy Garlic ‘Bread’ 


I cannot wait to try this! 

Ingredients:
½ cup quinoa
3 tsp. olive oil, divided
1 cup water
2 large eggs
1 ½ tsp. garlic salt
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
½ tsp baking powder
¼ cup shredded Italian-blend cheese (pizza-blend or mozzarella would be good too)




Optional - For cheesy garlic bread: ½ cup shredded Italian-blend cheese and pizza sauce for dipping

Optional - For pizza: ⅓ cup pizza sauce, ½ cup shredded Italian-blend cheese, and your favorite pizza toppings
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Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 2 tsp. olive oil to a medium sauce pot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.
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Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15 minutes, stirring occasionally. Remove the lid and turn the heat to low. Cook 5 more minutes, stirring occasionally (evaporating excess moisture). Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
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In a small bowl, add the eggs, 1 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.
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Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.
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Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-
20 minutes, edges should begin to brown.
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Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.
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Let the pizza, or garlic bread, cool for 5 minutes before slicing.
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