Friday, March 11, 2011

Pizza Quiona Casserole

This week I tried this recipe from Peas and Thank You. This is one of those recipes that I am not sure why I decided to try this one. It is not something like we normally eat. Basically the recipe tells you to make some quinoa, mix it with a bunch of stuff, then bake it. After it is baked, you can use this as a pizza base to put topping on. Here is my base:

Photobucket

And I prepared several things for toppings. For Mark and the boys, shredded cheese and hot dogs. For me, daiya, sauteed mushrooms and peppers. I also served it with broccoli. I guess maybe that is why I decided to try this recipe. The boys love the family style!

Photobucket

And here is James, my little angel, getting more broccoli!

Photobucket

Oh, and Andy getting more hot dog. Um, well, ok.

Photobucket

This is how my quinoa pizza turned out:
Photobucket

Speaking of the quinoa, I am not raw, eat raw, or anything, but I have heard some people talk about things like "sprouting" Is this what you mean, but sprouting?
Photobucket

Cause I cooked and assembled everything during naptime, then baked it right before dinner. I may not have put it in the fridge. Us microbiologist don't usually practice what we preach...

At any rate, this was ok, probably wouldn't make it again. And then I remember why we normally don't do family style:
Photobucket

What a mess!

1 comment:

Michelle said...

I totally practice what I was preached to when it comes to food safety. I'm a bit of a temperature abuse fanatic - as in I refrigerate things the instant we are done eating. :)

I don't think that is sprouting, the little 'tails' are different than the white ring that appears around cooked quinoa. Sprouting takes soaking and then letting them sit in a damp environment for a bit. A micro person probably loves that - hello high water activity.