Quinoa Wafers Recipe by RK
Quinoa Wafers Cooking Instructions 30 minutes 1 First, cook the quinoa until it's very soft, not al dente. Drain it well and transfer it to a bowl. 2 Add salt and sesame seeds, and mix. If the mixture is too soft, adjust with some breadcrumbs. 3 Grease two sheets of parchment paper with extra virgin olive oil. Place one on a baking sheet and set the other aside. Drop the mixture onto the baking sheet, cover it with the second oiled parchment paper, and start flattening it with your hands until it's about 1 mm thick. Don't make it too thick, or the wafers will remain soft. 4 Use a knife to divide the mixture into your desired shapes (it will be easier to separate after baking) and bake in the upper part of the oven for 20 minutes at 320°F (160°C), using a conventional oven setting. Once baked, remove from the oven, let cool, and serve. 1 First, cook the quinoa until it's very soft, not al dente. Drain it well and transfer it to a bowl. 1 First, cook the quinoa until it's very soft, not al dente. Drain it well and transfer it to a bowl. 2 Add salt and sesame seeds, and mix. If the mixture is too soft, adjust with some breadcrumbs. 2 Add salt and sesame seeds, and mix. If the mixture is too soft, adjust with some breadcrumbs. 3 Grease two sheets of parchment paper with extra virgin olive oil. Place one on a baking sheet and set the other aside. Drop the mixture onto the baking sheet, cover it with the second oiled parchment paper, and start flattening it with your hands until it's about 1 mm thick. Don't make it too thick, or the wafers will remain soft. 3 Grease two sheets of parchment paper with extra virgin olive oil. Place one on a baking sheet and set the other aside. Drop the mixture onto the baking sheet, cover it with the second oiled parchment paper, and start flattening it with your hands until it's about 1 mm thick. Don't make it too thick, or the wafers will remain soft. 4 Use a knife to divide the mixture into your desired shapes (it will be easier to separate after baking) and bake in the upper part of the oven for 20 minutes at 320°F (160°C), using a conventional oven setting. Once baked, remove from the oven, let cool, and serve. 4 Use a knife to divide the mixture into your desired shapes (it will be easier to separate after baking) and bake in the upper part of the oven for 20 minutes at 320°F (160°C), using a conventional oven setting. Once baked, remove from the oven, let cool, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sundubu-jjigae (Korean Spicy Tofu Stew) Broccoli and Mushroom Fettucine Alfredo Strawberry, banana & pineapple smoothie My Pie Crust Chocolate chip coconut muffins Sundubu-jjigae (Korean Spicy Tofu Stew) Broccoli and Mushroom Fettucine Alfredo Strawberry, banana & pineapple smoothie My Pie Crust Chocolate chip coconut muffins Radish pickle Methi pyaaz muthiya Fried Eggplant Paneer butter masala Methi aloo sabji Suji ke sandwich Begun Methi Tandoori aloo Masala Dry Fruit Brittles Chikki Creamy Walnuts & Mushrooms on Toast Radish pickle Methi pyaaz muthiya Fried Eggplant Paneer butter masala Methi aloo sabji Suji ke sandwich Begun Methi Tandoori aloo Masala Dry Fruit Brittles Chikki Creamy Walnuts & Mushrooms on Toast