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

You are here:

Print to PDF

[X]

Print recipe

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

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

0 portion(s)

DOUGH

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

FILLING

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

Add to shopping list

6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Dinner Lunch Snack Supper Alcohol-free Children food Egg free Vegetarian Baking Cooking BBQ Birthday Buffet Children birthday Everyday Holiday Kids in the kitchen Party Picnic Creative Easy Low budget Natural Bread Appetizer Side dish Starter

Recipe's preparation

To make the dough...

Place the quinoa and water into a glass and stir. Set aside to soak.

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)

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.

To make the filling...

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).

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.

Now to put it together...

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.

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.

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

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.

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

Accessories you need

Spatula TM5/TM6
buy now

Tip

*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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.