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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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