Sunday, December 22, 2013

Baked Quinoa Onion Rings

For the first time when I made quinoa crackers, I made a batter with just soaked quinoa, salt, and water. I thought was so amazing that you can make batter with quinoa.  Today I thought, "hmmmm...if I can make onion rings with quinoa batter, that would would be great!"  So, I got cooking.  Quinoa is easily digestible, an alkaline seed, and delicious with tons of dishes.

Baked Quinoa Onion Rings

  • 1 + 1/2 cup soaked quinoa 
  • 1/2 cup water
  • 1/2 tsp himalayan salt
  • a few sprinkles turmeric for color (optional)
  • 2 tbsps ground flax seeds
  • 2 tsps your favorite spices (optional)
  • 1-2 tbsps arrowroot starch
  • 2/3 medium sized onion

1. Soak 1 + 1/4 cup of quinoa in warm water for 8-12 hours.  When it is finished soaking, you can scoop out the 1 + 1/2 cup of soaked quinoa and you might have a little left over.  


1. Slice the onions up to a half of an inch and set the onions aside.  Preheat the oven at 350F.  Line 2 baking sheets with parchment paper.

2. Blend all of the ingredients in a blender, except the onion.  Don't blend the mixture too much or it wont be thick enough for the onion rings.  Now pour the mixture into a small bowl.  Slip on some plastic gloves and dip each onion ring in the bowl and spread it around a few times and place them onto the baking sheet.  If there is some spots that need to be covered with the mixture, then spread it around on those places with a spoon or your finger.  Make sure the onion rings are an inch away from each other. 

3.  When the onions are mostly covered, place the baking sheets in the oven and bake the onion rings for 16-18 minutes.  Serve with your favorite ketchup, ranch, sauce, or dip.  You could even add herbs and spices on top.  

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