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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