Gluten-Free Polenta-Quinoa Sticks

READY IN: 3hrs 50mins
SERVES: 16
YIELD: 16 sticks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
  • Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
  • Let sit, covered, for ten minutes, and then fluff up.
  • Cool 5 minutes.
  • Add olive oil and tomatoes and stir to blend well.
  • Put mixture in greased loaf pan.
  • Cool to room temperature.
  • Cover with plastic wrap and refrigerate until firm, about 3 hours.
  • Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
  • Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
  • Enjoy!
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