Recipe for quinoa puffed onion rings | CBC News (2024)

Makes 20 large onion rings

Ingredients:

Quinoa Coating:

• 1 ½ cups (375 mL) puffed quinoa, millet, or amaranth
• 1 ½ cups (375 mL) fresh bread crumbs
• 1 tsp (5 mL) sea salt
• 1 tsp (5 mL) garlic powder

Onion Rings:

• 1 large Spanish onion, sliced thickly and separated into 20 rings
• 1 cup (250 mL) gluten-free all-purpose flour (we prefer Bob's Red Mill)
• 1 batch Dosa Batter
• 4 cups (1 L) canola or sunflower oil, for frying
• Sea salt, to taste

Make quinoa coating

Combine puffed quinoa, breadcrumbs, salt, and garlic powder in a large bowl. Set

aside.

Prepare onion rings

In a plastic bag or bowl, toss onion rings with flour. Place dosa batter (recipe below) in a shallowbowl. Dip one or two onion rings in batter, making sure they are totally coated. Dredgebattered rings in quinoa coating, making sure all surfaces are coated. Repeat withremaining rings. Arrange coated rings on a baking sheet, cover with plastic wrap,and refrigerate for at least 30 minutes, or overnight, to firm up.Heat oil in a large saucepan to 350°F (180°C). Working in small batches so as not tocrowd the pan, carefully drop onion rings into the hot oil and cook for two or three minutes,until browned and crispy. Transfer cooked rings to paper towel to drain.Immediately sprinkle with sea salt.

Dosa Batter Recipe

We use this batter not only to make the Avocado Dosas , but also as an all-purposebatter for coating and breading other items like Onions Rings, Crispy Cauliflower, andOyster Mushrooms.

makes 1½ cups (375 mL)

Ingredients

• 1 cup (250 mL) light spelt flour
• ½ tsp (2 mL) sea salt
• ½ tsp (2 mL) baking powder
• 1/2 tsp (2 mL) curry powder
• ¾ cup (175 mL) water
• ½ cup (125 mL) plain unsweetened soy milk

Method:

Combine flour, salt, baking powder, and curry powder in a bowl and whisk tocombine. Gradually whisk in water and soy milk until a smooth batter forms.Transfer to an airtight container and refrigerate for up to 2 days. (It might go a littleblack on top due to the spelt flour, but don't worry: just stir it back together and it'llbe fine.)

Tip: Spelt is an ancient grain related to wheat. It has never been hybridized, so it ismore easily digested than other forms of wheat. Some people with wheat​intolerances can tolerate spelt, although it is not gluten-free.

To hear the full interview listen to the audio labelled: Ruth Tal talks about the growth of her Fresh restaurant business, and shares a healthy onion rings recipe