Thursday, August 4, 2011

Quinoa Stuffed Pattypan

This is a fabulous summer recipe I adapted from the Oh She Glows blog.  The light cucumber taste with the grainy quinoa makes for a filling but light tasting dinner. Have with a side of red wine and good company.

2 pattypan
1 cup uncooked quinoa/2 cup vegetable broth
1 clove diced garlic
1 onion
1 carrot
1/2 cucumber
1/4 cup tomato sauce
3 tbsp Earth Balance "butter"
Fresh parsley
Fresh ground pepper
parmesan "cheese"
lemon pepper, italian seasonings....all to taste

1. Put quinoa & veggie broth in saucepan and bring to boil.  Once boiling, add lid and cook on low heat for 15 minutes. Add garlic & stir.
2. While quinoa is cooking fill a pot of water & bring to boil.  Put in pattypan and cook for 6-7 minutes.
This, my friends, is pattypan.
3.  While pattypan is also cooking, preparing stuffing.  In food processor add onion, carrot, 1/2 peeled cucumber & process until mixed/chopped together. (Leave in food processor)
Onion, carrot, and cucumber.
4. In a small bowl, mix softened Earth Balance & tomato sauce together.  Add to quinoa when finished cooking.

5. After pattypan is finished and mostly cooled, cut the tops off and scoop out the inside.  Take what you scooped out and add to the food processor with onion, carrot, and cucumber & process together.
6. Take this vegetable mixture and add to quinoa in pan. Stir. Add in seasonings (lemon pepper, etc).
7. Stuff pattypan with vegetable/quinoa mixture. Bake in 375 oven for 25 minutes.
Whatever extra quinoa mixture you have, just place directly on the pan.
8. Top with parsley and parmesan "cheese" and add to oven for 2 more minutes to melt "cheese".

Had to adapt and use cheddar "cheese" instead.  Still good but definitely not AS good as the parmesan.


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