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Caramelized Onion and Quinoa Crescents

  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
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Ingredients

2
cans Pillsbury™ original crescent rolls
1/2
cup quinoa in different colors (or just one)
Salt and pepper
1
tablespoon butter or olive oil
1
medium onion, finely sliced
1
teaspoon balsamic vinegar
1
tablespoon sugar
Pinch of salt
1/4
teaspoon fresh thyme
1
egg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
49.8
% Daily Value
Total Fat
1.8g
3%
Saturated Fat
0.8g
4%
Cholesterol
18.0mg
6%
Sodium
126.2mg
5%
Total Carbohydrate
6.8g
2%
Dietary Fiber
0.7g
3%
Sugars
1.6g
Protein
1.7g
% Daily Value*:
Vitamin C
1.30%
1%
Calcium
1%
1%
Iron
2.50%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

To add another layer of flavor to the crescents, add 1 cinnamon stick to the quinoa along with the water.

Add 1 slice of cooked and finely chopped bacon to the quinoa before filling the bread.

Directions

  • 1 Put the quinoa in a saucepan, cover with 1 1/4 cup water, put the lid on and bring to a boil. Add salt and pepper to taste, lower the heat, and cook, partially covered until you can see a white ring around each seed, about 16 minutes. Turn off the heat and cool. You can cook the quinoa up to a day in advance, and keep it in the fridge.
  • 2 To cook the onion, heat a skillet over medium heat, add butter or olive oil, then the onion, stirring often until it turns a golden color. Add the balsamic vinegar, sugar, and salt, stirring all the time. When the onion looks caramelized, add the thyme. Turn off the heat and cool. Cook the onion up to a day in advance, and keep in a tightly sealed jar in the fridge.
  • 3 When ready to make the bread, heat the oven to 350°F. Open the can and place the dough in a table.
  • 4 Put a tablespoon of onion in the wide side of each triangle, then a tablespoon of quinoa. Roll the dough to make crescents and place in a baking tray lined with parchment.
  • 5 In a small bowl combine the egg with 2 tablespoons water to make the egg wash. Brush each crescent with this mixture and sprinkle with 1/4 teaspoon of quinoa.
  • 6 Bake as directed, and serve warm from the oven.
  • 7 Serve immediately.

Rate and Comment

Morena Cuadra Morena Cuadra
September 28, 2015