• VEGAN
  • SUGAR-FREE
  • WHEAT-FREE
  • GLUTEN-FREE

Vegan Quinoa Piccolini

Natalie Lutz
prep time 45 Minuten
Dish Snacks
servings 20 pieces

ingredients
  

For the dough:

  • 200 g white quinoa
  • 1,5 tsp dried oregano
  • 1,5 tsp dried marjoram
  • 1 tsp dried thyme
  • 1 tsp chili flakes
  • 1/2 tsp salt

For the tomato sauce:

  • 1 tin tomato chunks or better a few fresh tomatoes
  • 1 onion
  • 1 glove of garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1 tsp dried parsley
  • 1 pinch of salt
  • a bit ofpepper
  • juice of ½lemon

Other ingredients:

  • 250 g cultivated mushrooms
  • a bit of olive oil for cooking
  • 2 tbsp beer yeast flakes (for topping)
  • 1 tbsp dried parsley (for topping)

instructions
 

  • Wash quinoa very good and cook it according to the instructions (Boil water and put the quinoa for 10 mins intoit. Stir it sometimes and drain the quinoa afterwards.)
  • Mix quinoa with dried herbs, chili flakes and salt and blend it with a hand blender or mixer.
  • Preheat the oven at 200° upper and lower heat.
  • Put each time about 1 tbsp of the quinoa dough onto a baking tray line with baking paper and form a circle with your hands. Press it on a bit and smooth it.
  • Bake it about 15-20 minutes.
  • Meanwhile, prepare the tomato sauce and mushrooms. For the tomato sauce chop onions and garlic and roast them gently with olive oil. Add tomato pieces, dried herbs, salt and pepper. Cook it slowly for about 10-15 minutes, stir it sometimes and add a bit of water if necessary.
  • Wash the mushrooms and cut them into small pieces.
  • Take the little pizza bases out of the oven, cover them with tomato sauce and mushrooms and put them again for about 10 minutes at 200° upper and lower heat into the oven.
  • Put them out again and sprinkle them with dried parsley and beer yeast flakes (good for replacing cheese!) and enjoy while still warm.

This recipe is

vegan / sugar-free / wheat-free / gluten-free
Keyword Eat Your Proteins

GOOD TO KNOW

Quinoa – one of the best plant-based protein sources
The “pseudo grain” and goosefoot plant (it belongs to the same plant family as beet and spinach), which originates from South America, provides us with valuable nutrients: a very high protein level of about 16 percent, including (compared to wheat) three times the amount of the amino acid lysine, which is otherwise rather limited, and all 9 essential amino acids, which is extremely unusual for a plant-based food. It also provides many unsaturated fatty acids, dietary fibers, minerals (potassium, calcium, iron, magnesium), B vitamins, vitamin C + E and caroten
Quinoa is often found as whole grain, but it can also be used ground as quinoa flour or popped. You can even germinate quinoa! So you can definitely experiment with the pseudo grain in the kitchen and use it in baking, desserts and cereals, main courses and pan-fried dishes, pastries, bread, etc.
Since quinoa does not contain gluten, it is very helpful for people suffering from coeliac disease and can be eaten without any problems even if you have problems with candida infections. It is a good substitute for all cereal products that contain gluten.
The pseudo grain can also help with migraines (it helps relax the blood vessels), provide good mood, help with blood sugar or weight problems and lower blood pressure.

Nice To Know:
Quinoa is also called “Peru rice”, which is why it can be treated like rice when prepared. I.e. you can simply boil it in a pot of hot water. However, it contains a large amount of natural bitter substances (saponins). To avoid the bitter taste, quinoa should be washed thoroughly before processing the grains and the water does not foam as much during cooking.

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