Another fast and easy recipe and it can go with so many dishes, from rice and roasted potatoes to rich salads or to be the second dish (the “meat”) if you’re having pasta!
Quinoa and Soy Medallion
- 1 cup quinoa
– 1 cup textured soy protein
– 1 small onion
– 1 small potato boiled and squeezed
– 1/2 cup breadcrumbs
– 2 teaspoon garlic paste
– Parsley and chopped chives to taste
– Salt and black pepper to taste
– 1 pinch of nutmeg
In a food processor or mixer, combine the onion, garlic, chives and parsley. Beat all until you get a paste.
Moisturise the soy protein and quinoa separately. In a large bowl, combine hydrated quinoa and soy protein, add paste, potato squeezed and breadcrumbs. Mix. Add salt, pepper and nutmeg. Mix everything well using your hands.
Take a round cutter to shape the medallions. I used a 9cm diameter. Use what you have at home or other similar enhancement.
Grease one trail with olive oil. Place the cutter on it and start shaping the medallions one by one, adding the mix little by little and pressing it with the back of a spoon. Fill out the cutter with the desired amount of dough until the medallions reached the height you want. I fill up half the cutter.
Drizzle the medallions with olive oil and bake them in the oven at 180°C for about 40 minutes or until they are lightly browned. Turn them in half the time (around 20 minutes) to assure they get browned on both sides.
Serve it with your favorite sauce (such as spiced pepper jelly in the top picture).
PS.: You can also roll them into small balls and fry in hot oil.