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Quinoa scrolls with spring onion, baby spinach, sun dried tomato and marinated goats feta



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  • 2 tablespoons Red or White Quinoa
  • 4 tablespoons water
  • 310 grams Luke Warm Water
  • 2 teaspoons Yeast
  • 650 grams bakers flour
  • 2 teaspoons salt
  • 20 grams coconut oil
  • 1 teaspoon honey


  • 80 grams baby spinach
  • 2 spring onions, chopped into chunks
  • 180 grams sun dried tomatoes
  • 200 grams marinated goats feta

Recipe's preparation

    To make the dough...
  1. Place the quinoa and water into a glass and stir. Set aside to soak.

  2. Pour luke warm water into TM bowl, add the yeast and give a quick mix on speed 2 for a second then add the flour, salt, honey, coconut oil and soaked quinoa. (If there is still liquid, that can go in also)

  3. Knead for 4 minutes, then wrap in your bread mat and place in a warm spot to rise until it has doubled in size. While it is rising, make your filling.

  4. To make the filling...
  5. Place spring onion, baby spinach and sun dried tomatoes into the TM bowl (no need to wash the bowl after getting as much as possible of the dough out of it).

  6. Blitz on speed 9 for approx 10 seconds, or until all chopped finely. Because of the moisture in the ingredients, it is more of a spread than a grated mixture.

  7. Now to put it together...
  8. When dough has approximately doubled in size, punch the air out of it and roll it out to the size of your TM bread mat, or until reasonably thin.

  9. Spread the goats fetta onto dough, follwed by the filling onto the dough evenly, leaving about 1cm at the top long edge - this will be the outside end of your scrolls.

  10. Cut 12-15 strips into your dough, depending on how thick you would like it.

  11. Roll each strip individually and place onto two lined trays and place trays into your cold oven. When both trays are in, set the oven to 200C and leave for 15-20 minutes, or until golden.

  12. Remove from the oven and leave on the trays to cool then enjoy warm or cold.



*If you can't find wholemeal bakers flour, you can grind 200g of whole wheat in your dry bowl at the very beginning (2 minutes, speed 9) then remove and proceed. When it is time to add the flour to the recipe, use this ground wheat, along with 450g of white bakers flour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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