Yield: 4 Servings
Yum Yum Sauce
1/3 cup mayonnaise
2 teaspoons low sodium soy sauce
1 tablespoon tomato paste
2 tablespoons melted margarine
Ginger Hoisin Glaze makes ½ cup
1 ½ teaspoons grated ginger
2 tablespoons finely chopped cilantro
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1/3 cup tri-color quinoa
½ cup water
1 1/3 cups (6 oz) all purpose flour
¾ cup whole milk
1 tablespoon margarine
¾ cup liquid eggs OR 3 large eggs, lightly beaten
Glazed Mushrooms & Walnuts
1 ½ teaspoons sesame oil
4 oz cremini mushrooms, diced into ¼-inch pieces
1 ½ oz chopped maitake mushrooms
1/3 cup yellow onion, diced into ¼- inch pieces
1/4 cup chopped walnut pieces
3 tablespoons Ginger Hoisin Glaze
Sauteed Bok Choy
1 tablespoon sesame oil
1 ½ cups bok choy, washed and sliced into fine ribbons
1 tablespoon unseasoned rice wine vinegar
Quinoa Mushroom & Walnut Crêpes with Sauteed Broccoli
12 oz broccoli florets (about 4 cups)
8 Quinoa Crêpes
8* oz Glazed Mushrooms & Walnuts
4 oz* Sauteed Bok Choy
½ cup Yum Yum Sauce
8 teaspoons sesame seeds
Eggs, Gluten, Milk, Mustard, Sesame, Soy, Tree Nuts, Wheat
To Prepare Yum Yum Sauce:
Whisk all ingredients together in a small bowls until thoroughly combined. Consider placing in a squeeze bottle, or into a piping bag made from waxed paper. Keep refrigerated until ready to use.
To Prepare Quinoa Crêpes:
Cook quinoa: Bring water to a boil in a small pot. Add quinoa, reduce heat to low, cover, and cook for 10 to 12 minutes until liquid is absorbed and “tail” pops out from quinoa. Immediately remove from heat and spread out on a baking sheet or large plate to quickly cool to room temperature. When quinoa is fully cooled, combine flour, milk, margarine, and eggs in a stainless steel bowl. Whisk until smooth. Add cooked quinoa to the batter and mix well. To cook crêpes: Spray a non-stick pan with nonstick pan coating or vegetable oil spray. Heat pan over medium-high heat. Add ¼ cup of batter to pan and swirl for even thickness. Cook for 2 to 3 minutes or until batter is set. Flip crêpe and cook another minute. Set aside for assembly on a large plate covered with a clean towel and keep warm.
To Prepare Glazed Mushrooms & Walnuts:
Heat sauté pan with sesame oil over medium-high heat. Add onions and sauté for 2 to 3 minutes until translucent. Add mushrooms and walnuts. Sauté until mushrooms are tender. Mix in glaze. Once glaze is heated through, transfer mixture to a bowl, scraping out as much as possible with a silicone spatula. Keep warm until ready to use.
To Prepare Sauteed Bok Choy:
Heat sauté pan with sesame oil over medium-high heat. Add bok choy. Sauté for about 30 seconds until wilted. Add vinegar to deglaze pan, scraping up any browned bits from the pan. Remove from heat and set aside.
To Assemble Quinoa Mushroom & Walnut Crêpes with Steamed Broccoli:
Cook broccoli: place broccoli florets in a steamer insert in a sauce pot with lid; add water just to touch the bottom of the steamer insert. Bring to a simmer and cook for 4 to 6 minutes or until broccoli is barely tender-crisp. Alternatively, place broccoli florets in a large microwave-safe bowl. Add 1 to 2 ounces of water and cover. Microwave on high heat for 2 to 3 minutes, or until broccoli is tender-crisp. Using warmed Crêpes place 1 oz** Glazed Mushrooms & Walnuts and 1 tablespoon Sauteed Bok Choy on the bottom of each crepe. Fold sides in and roll like a burrito. Drizzle 1 tablespoon Yum Yum sauce across the top of each crepe, then top with 1 teaspoon sesame seeds. Enjoy with 1 cup steamed broccoli.
Cook a large batch of quinoa the day before. Extra quinoa can be used in bowls, grain salads, as a side dish, or added to other baked goods like pancakes or muffins.
Save yourself some cleanup! Use the same pan that was used to cook the Glazed Mushrooms & Walnuts to cook the Sauteed Bok Choy; any glaze remaining in the pan should come up when you add the vinegar to the pan, and it will add an extra layer of flavor to your crêpes.