Did you ever close your eyes, open a magazine , and point blindly to something on that page hoping for an inspiration or message? I did that the other night with my latest edition of bon appetit. I came home completely drained from a way too long meeting and decided to have fun with dinner. To my joy and delight, I struck gold or at least golden patties. Of course, as fate had it, I did not have all the ingredients to make millet-scallion pancakes but I did get inspiration from reading the recipe. So basing my recipe on that one, I pulled out what I had in my cupboards and created Quinoa Crisps with a Sesame Maple Dip. Fast, easy, and healthy and filled with lots of protein, this dish along with a pomegranate green salad satisfied my appetite. Oh, and by the way, they are just as yummy cold.
Quinoa Crisps with a Sesame Maple Dip
2 cups cooked quinoa
6 scallions thinly sliced ( save a bit for garnish)
2 large or extra large eggs
6 Tbsp of buttermilk or if you do not have buttermilk then use regular milk with a 1/4 tsp of rice vinegar added
3 tbsp of cornstarch
1 Tbsp of oil ( I used sesame oil )
1/2 tsp salt
Oil for sauteing
Whisk eggs, milk, cornstarch, sesame oil, and salt in a medium bowl until blended. Add the quinoa and scallions to mix. Blend and let set for 10 to 15 minutes.
Heat about 2 Tbsp ( enough to cover bottom of pan) to a skillet. When ready drop the batter in heaping teaspoonfuls in skillet. Press down to about 1/4 inch thick and cook until golden brown about three minutes or so on each side. Watch carefully and turn crisps when needed. Transfer to a paper towel lined plate.
Sesame Maple Dip
1/3 cup reduced sodium soy sauce
2 Tbsp of rice vinegar
1 Tbsp of maple syrup ( you can add more to your taste)
1/2 tsp to 1 tsp Sriracha ( I used 1/2)
1tsp toasted sesame seeds ( optional)
Whisk all ingredients together until blended