Who here thinks that quinoa has the weirdest texture ever? It’s bubbly but crunchy… not my favorite thing. I pretty much avoid it at all costs. I’ve been seeing it plastered all over Pinterest lately though, which has made me rethink our relationship.
I’ve been trying to get my Dad to eat it too since he is diabetic, it would be a good grain to eat. Much better than white rice or a white roll (his achilles heal). Quinoa has fiber and protein, which are great in a diabetic diet. Talk about a hypocrit though. I can’t stand it, but I am insisting he should eat it… not a winning strategy.
Instead of jumping right into the deep end, I thought I would ease myself into the quinoa scene. So I found a recipe for Quinoa Bread Rolls.
These are high in fiber and protein and have zero saturated fat. Not only are these super HEALTHY, but they are crazy moist and yummy. Can you really go wrong with that combination? I think not.
Be very caaaaaareful though! Don’t throw the just cooked quinoa into the dough- the heat will kill the yeast and your bread won’t rise. You’ll have little quinoa rocks. Give it some time to cool.
- 1 cup quinoa
- 2 cups water
- 3 teaspoons salt
- 1½ tablespoons active dried yeast
- 1 cup warm water
- ½ cup honey plus 1 tablespoon, divided
- 1 cup vegetable oil
- 2 eggs whites
- 2 cups whole wheat flour
- 4 cups bread flour
- Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.
- Bring to a simmer and cook for 15 minutes, or until quinoa has absorbed all of the water. LET COOL. Set aside ¼ cup cooked quinoa for sprinkling on top of shaped rolls.
- In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining ½ cup of honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well.
- Add 2 teaspoons salt and 2 cups of the bread flour and mix well.
- Add quinoa and 1 more cup of flour and knead dough, adding last cup of flour as needed.
- Knead dough until dough is smooth and fairly stiff (with stand mixer, about 8 minutes). Place dough in oiled bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1½ hours.
- Preheat oven to 425°F. Punch down dough and divide into 16 equal pieces. Roll each piece into a ball, stretching the top of the roll smooth and pulling the excess dough to the underside of the roll.
- Place rolls, seam side down, on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise 20 minutes while the oven preheats. Brush tops of rolls with melted butter or oil, and sprinkle with reserved cooked quinoa, and coarse salt. Bake rolls for 10 minutes, then lower temperature to 375°F and continue to bake for 15 minutes more. Rolls are ready when they are dark golden brown.
- Serve warm. These keep well wrapped in foil for 2 days easily.
adapted from Chef In You