This Thanksgiving recipe comes courtesy of the Hilton El Conquistador’s Chef Jan Osipowicz. If you’re not feeling like whipping it up yourself, you can check it out at the El Conquistador’s 2013 Thanksgiving Day dinner.
- 1 cup quinoa, washed thoroughly
- 1 small zucchini, cut in half, grill and diced small
- 2 shallots finely chopped
- 1 teaspoon chopped fresh garlic
- 1 cup mushroom duxelles
- 6 sprigs Italian parsley, stemmed and minced
- 1 large egg
- ¼ cup panko bread crumb
- S&P to taste
- ¼ tsp ground cumin
- 12 standard savory crepes shells
- Vegetable oil for cooking
- 16oz of Grilled and steamed vegetable – seasonal selection (green beans, carrots, zucchini, eggplant etc.)
- Combine the rinsed quinoa with 1¼ cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.
- When cool add the grill and diced zucchini, saute shallots in vegetable oil.
- Season with garlic, S&P, cumin, parsley.
- Blend in the whole egg and panko bread crumb.
- Mix well.
- Spread 1.5 oz of quinoa mixture in the center of the crepe shell and roll like a burrito into 4” croquette. Set aside on a pan lined with parchment paper and store in the fridge.
- At service, place desire amount of filled crepes on a pan, brush slightly with veg. oil and place in preheated oven 325?for 8-10 minutes.
- Serve hot with red pepper coulis sauce or yogurt dipping sauce.
- Garnish the plate with a choice of grill and/or roasted vegetable.
You can use the same quinoa mix and form into round 1” thick disk. Pan fried on both sides for 2.5 minutes and served with veggie of your choice and red pepper coulis or tomato sauce.