Tags
beef, egg, Holidays, jalapeño relish, kielbasa sausage, meatloaf, Philippines, pork, Trader Joe's, tricolor quinoa, veal
Quinoa Embutido
Ingredients:
1.5 pounds ground pork, beef and veal
1/2 cup tricolor quinoa, cooked
1 1/2 cup homemade breadcrumbs
2 eggs, beaten
3/4 cup carrots, minced
3/4 cup onion, minced
3/4 cup red pepper, minced
1/4 cup jalapeño relish
1 cup dried cranberries
1/2 cup tomato sauce
1 cup cheddar cheese, shredded
2 teaspoon cayenne pepper
1 tablespoon Herbox Gluten-free Chicken Bouillon
salt and pepper
3 hard-boiled eggs, quartered
2 Polish Kielbasa sausage, quartered and cut lengthwise
In a large glass bowl, mix all ingredients except the hard-boiled eggs and kielbasa sausage. Incorporate all the ingredients, mix well.
Tip: I take a tablespoon of the mixture and cook it in a pan. In that way I would know if I needed more seasoning. I strongly recommend that you would do this so you can adjust to your taste.
Place the meat mixture in an aluminum foil and flatten it. It should be 4-5 inches by 8 inches . Put the sliced hard-boiled eggs and kielbasa sausage alternately int he middle of the mixture.
Roll the foil away from you, forming like a log keeping the egg and sausage in the middle. Lock the each side tightly.
In a 300F oven place a shallow pan with water and a wire rack on the pan. Place your embutido on top of the wire rack and cook it for 1 hour.
Set it aside for a 30 minutes before placing it in the refrigerator. Slice and serve as an hor d’oeuvres or main dish.
*I made my own version of Embutido. It is a Filipino-style meatloaf. We usually make this for special occasions like the holidays. It was perfect for our New Year’s Eve Potluck celebration with friends.
In this I added quinoa, it is a good binder for meatloaf or meatballs. Instead of sweet relish I used the jalapeño relish to give it a little kick; I used dried cranberries instead of raisins because I find raisins too sweet. I added cayenne to spice things up and used kielbasa sausage instead of vienna sausage. I prefer the meaty texture of the polish sausage and just simply something different. enJOY!!!
Click on the links:
Cooking a Perfect Hard Boiled-Eggs
beautifully detailed recipe post–like an exquisite coffee table cookbook.
Thank you for your wonderful compliment and very pleased that you liked it. Thanks for stopping by…Happy 2013 Blogging
Hi, have you tried cooking Valenciana with quinoa? I’d love to see your version. Thanks
That’s a good idea, most definitely will be in my bucket list of recipes to try. I did make Veggie Quinoa Paella and Jambalaya which is kind of similar. Thank you for the wonderful idea. I’ll keep you posted if I do make it