Paprika-Infused Quinoa-Stuffed Empanadas

Written by Seraphina

recipe

cooking

food

empanadas

quinoa

paprika

Get ready for a culinary adventure with these Paprika-Infused Quinoa-Stuffed Empanadas! This recipe combines the smoky flavor of paprika with the wholesome goodness of quinoa, all handily wrapped up in a crispy, golden pastry shell. Prepare to be delighted by the unconventional twist that these empanadas bring to your taste buds.

Personal Anecdote and Strange Tangent

Let me tell you a little story about these extraordinary Paprika-Infused Quinoa-Stuffed Empanadas. Once upon a time, in a parallel universe where food could talk, there was a mischievous paprika shaker named Pepper. Pepper had a zest for adventure and a fiery spirit that no other spice possessed. One fateful day, Pepper decided to infuse its essence into a humble bowl of quinoa, forever altering the destiny of this tiny grain.

As the paprika seeped into the quinoa, a magical transformation occurred. The quinoa, now teeming with a smoky aroma and a vibrant reddish hue, became the star of our empanadas. It is said that those who dare to taste these delightful creations experience a burst of flavors that can transport them to unknown culinary dimensions. So, gather around and let us embark on this whimsical journey together!

Paprika-Infused Quinoa-Stuffed Empanadas

Ingredients

  • 1 cup cooked quinoa
  • ½ cup diced bell peppers
  • ¼ cup finely chopped red onion
  • 2 cloves of garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 package of pre-made empanada dough
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add the diced bell peppers, chopped red onion, and minced garlic. Sauté until the vegetables are softened and slightly caramelized.
  3. In a bowl, mix together the cooked quinoa, sautéed vegetables, paprika, cumin, salt, and black pepper. Ensure all the ingredients are well combined.
  4. Roll out the pre-made empanada dough on a lightly floured surface. Cut circles of dough, approximately 4-5 inches in diameter.
  5. Spoon a generous amount of the quinoa filling onto each dough circle, leaving a small border around the edges.
  6. Fold the dough over the filling, forming a half-moon shape. Press the edges together firmly to seal the empanadas.
  7. Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash, which will give them a golden, shiny finish.
  8. Bake the empanadas in the preheated oven for 20-25 minutes, or until the crust turns golden brown and crispy.
  9. Remove from the oven and let them cool slightly before devouring these scrumptious paprika-infused quinoa-stuffed empanadas.
  10. Serve hot and enjoy!

Get ready to amaze your taste buds with these tantalizing Paprika-Infused Quinoa-Stuffed Empanadas. Let this unique combination take you on a culinary journey that defies convention and leaves you craving for more!