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Caramelized Onion and Quinoa Crescents

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  • Prep 20 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
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by Morena Cuadra
Updated Apr 20, 2021
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  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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


  • 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.

Expert Tips

  • tip 1
    To add another layer of flavor to the crescents, add 1 cinnamon stick to the quinoa along with the water.
  • tip 2
    Add 1 slice of cooked and finely chopped bacon to the quinoa before filling the bread.

Nutrition Information

No nutrition information available for this recipe
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