Vegan MoFo #12: Iron Chef Everyone-Hates-Quinoa (apparently)
I don’t know if everyone is busy, or secretly hates quinoa, but there were hardly any entries this week! Or maybe quinoa is boring and obvious? Oh well, all is not lost because we have…
Cookies from Kelly!
Quinoa Caviar from Mo!
Autumn-inspired Tamales from Kate!
Pancakes from Christina!
Apple-Onion Quinoa Stuffing from Danni!
So what did I make? Like Mo, I originally wanted to do something sweet but I could only think of muffins (i’ve made quinoa muffins from one of Isa’s books) or something like oatmeal. So I decided to go with stuffing, like Danni. I haven’t really grocery shopped in two weeks, minus buying some items on clearance from the ‘natural’ area of County Market (everything was ninety! Nine! Cents!), so even though stuffing isn’t much of a challenge, I did have to dig around a bit and I got to clean some stuff out of the pantry.
I ended up throwing in the end of a bag of mixed cranberries and raisins, cashews, and dried mushrooms in. And I even wrote down the recipe for you guys for once! Not that it’s special in any way, but it’s the thought that counts, right? Also: I did not hate the quinoa stuffing. I repeat, I did NOT hate it.
I also took this opportunity to stuff the stuffing into something that was waiting to be stuffed. I still had leftover chickpea cutlet dough, and I was able to get some much better pictures this time. Also for everyone who asked, the first ones were stuffed with a simple bread stuffing. There was a difference this time, and it might’ve been from the moisture in the quinoa, but the insides of my stuffed cutlets seemed kind of soft, like they weren’t cooked (but they were). I did add the quinoa to the pan with the rest of the ingredients for a little bit before making the cutlets, but next time i’d probably try to cook the water out for a few minutes to avoid this in the future. Since I wasn’t rushing to get this on the table before the sun went down this time, I took some process photos and even remembered to add some color to my plate. The recipe follows the photos!
(I should note that one half of the cutlet is the size of my hand.)
Cranberry Cashew Mushroom Quinoa Stuffing
- 1/2 oz dried oyster mushrooms
- 1 tsp oil
- 1 small onion, diced
- 1/2 tsp salt
- 1/2 oregano
- 2 tsp thyme
- black pepper to taste
- 1/2 c cashew pieces
- 1/3 c cranberries
- 2 c quinoa, cooked (in vegetable broth for more flavor)
(Note: I made the quinoa amount as already cooked because I started with 1 1/2 cups of dry thinking it would double and ended up with four cups. So I just added what looked like the right amount of quinoa to the rest of the ingredients and saved the rest for later.)
Put your dried mushrooms in a bowl of hot water and set aside.
In a large skillet, heat your oil and then saute your onion over medium heat. Add the salt and let the onion cook for a few minutes until they’ve sweated a little bit. Add the herbs, pepper, and cashew pieces and continue to cook for about five minutes. While that’s happening, drain your mushrooms and chop them up, then add them to the pan. Add the cranberries and the quinoa and stir. If you’re going to stuff this into chickpea cutlets, I recommend cooking and stirring it for a few moments to try and dry the quinoa out a little bit. If you’re going to bake it or eat it on the side, that’s not necessary.