An irresistible and nutritious version of the classic vegetarian fritters, perfect for any night.
Por
Equipe Receita Solta
"These medallions combine the protein density of cooked quinoa with the velvety softness of roasted pumpkin purée and fresh aromatic herbs. Golden in a skillet with olive oil until they gain a crunchy exterior crust, they are a versatile and nutrient-packed vegetarian option."
- Draining the excess water from the mashed pumpkin is crucial for the medalhão mixture to achieve the right binding without crumbling. - The combination of cumin and smoked paprika provides earthy notes that balance the natural sweetness of the kabocha squash. - Frying in a hot pan with a drizzle of olive oil seals the surface quickly, keeping the interior moist and soft.
Prepare the quinoa following the package instructions. Set aside and let cool completely.
Cook or bake the pumpkin until soft. Knead it well and squeeze out the excess water so the dough doesn't get too wet.
In a large bowl, combine the cold quinoa, mashed pumpkin, chopped onion, minced garlic, parsley, and chives.
Add the egg, flour, cumin, paprika, salt, and pepper. Mix well with your hands until a homogeneous dough forms.
Divide the dough into 8 to 10 equal portions and shape each one into a medallion approximately 1.5 cm thick.
Heat a generous drizzle of olive oil in a large skillet over medium heat.
Fry the medallions in batches, for about 4-5 minutes on each side, until golden and crispy.
Remove the medallions from the pan and place them on paper towels to drain excess oil. Serve immediately.
Encontramos os melhores utensílios e ingredientes para você preparar Golden Quinoa and Pumpkin Medallions with Fresh Herbs com perfeição.
Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.
- Add small cubes of coalho cheese or feta cheese in the center of each medallion for a melted filling when frying. - Incorporate toasted sesame seeds or sunflower seeds into the dough to add crunchy texture to every bite. - Bake the medallions in a preheated oven at 200°C on a greased baking sheet for 25 minutes, turning halfway if you prefer to skip the skillet.
- The pumpkin can be replaced by mashed roasted sweet potato, steamed carrot, or mandioquinha puree. - All-purpose flour can be substituted with fine oat flour, rice flour, or cassava starch for a gluten-free version. - The egg can be replaced by 1 tablespoon of flaxseed flour hydrated in 3 tablespoons of water for 10 minutes.
Store in a closed container in the refrigerator for up to 4 days. Reheat in a greased skillet or in the airfryer to regain external crispiness.
Freeze the already shaped raw or already fried medallions on a baking sheet for 2 hours and transfer to bags for up to 3 months. Bake straight from the freezer.
Serve with yogurt sauce with fresh mint and lemon, rustic guacamole, green leaf salad, or loose brown rice.
A abóbora cabotiá (japonesa) assada com casca e sem água é a ideal por apresentar polpa mais seca, densa e naturalmente adocicada.
Isso decorre de excesso de umidade na abóbora ou falta de tempo na frigideira; espere a crosta inferior dourar totalmente antes de virar.
- Rinse the quinoa in a fine sieve under cold running water to remove saponins and cook in the ratio of 1 measure of quinoa to 2 of water.
Yes, bake in the preheated airfryer at 180°C for about 12 to 15 minutes, brushing a drizzle of olive oil on the surface of the discs.
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