Mediterranean Quinoa Polenta Rounds
Yield: 9 – 12 rounds (depend on the size of pastry cutter) Ingredients: 2 cups vegetable stock ½ cup Dan-D-Pak Western Medley Quinoa 1 ¼
Ingredients
- 2 cups vegetable stock
- ½ cup Dan-D-Pak Western Medley Quinoa
- 1 ¼ cup Dan-D-Pak Mediterranean Twist Couscous
- Salt to taste
- Sour Cream, topping
- Sliced cucumber, topping
- Prosciutto strips, topping (optional)
Preparation
- In a large sauce pan, heat 2 cups of vegetable stock
- Add quinoa and cook for 15 minutes or until quinoa is cooked
- Add salt to taste
- Pour in couscous, whisking constantly
- Reduce heat to low
- Stir for 3 – 5 minutes or until thick
Cooking Instructions
- Spray a square cookie pan (15 cm x 15 cm) with oil
- Pour polenta into the pan and let it set aside for 4 hours or until firm
- Use a round pastry cutter to cut discs form the polenta
- Top each rounds with:
- Sour cream
- Sliced cucumber
- Folded strip of prosciutto if desired
- Serve cold.
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