Quinoa and Vegetable Empanadas

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 0.5 cup Onion
• 0.5 cup Bell Pepper
• 0.5 cup Corn
• 0.5 cup Black Beans
• 1 tsp Cumin
• 0.5 tsp Chili Powder
• 1 package Empanada Dough
• 1 whole Egg
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup Quinoa and 2 cups Vegetable Broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove the saucepan from the heat and let it rest, covered, for 5 minutes, then fluff the cooked quinoa with a fork.
2. 2Heat a large skillet over medium heat. Add the 0.5 cup Onion and 0.5 cup Bell Pepper to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened. Add the 0.5 cup Corn, 0.5 cup Black Beans, 1 tsp Cumin, 0.5 tsp Chili Powder, 0.5 tsp Salt, and 0.25 tsp Pepper to the skillet. Cook for another 3-5 minutes, stirring frequently, until the vegetables are heated through and fragrant.
3. 3Transfer the cooked quinoa from the saucepan to a large mixing bowl. Add the sautéed vegetable mixture from the skillet to the same bowl. Stir gently with a spoon until the quinoa and vegetables are evenly combined.
4. 4Preheat your oven to 375°F (190°C). Lay out the 1 package Empanada Dough circles on a clean work surface. For each dough circle, place about 2 tablespoons of the quinoa and vegetable mixture onto one half of the circle, leaving a small border around the edge.
5. 5Fold the empty half of each dough circle over the filling to create a half-moon shape. Press the edges firmly together with your fingers to seal, then crimp the edges with a fork to ensure they are fully closed. In a small bowl, whisk the 1 whole Egg until well beaten, then brush the tops of the sealed empanadas lightly with the beaten egg.
6. 6Carefully transfer the egg-washed empanadas to a large baking sheet. Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the dough is golden brown and puffed. Remove from the oven and let cool slightly before serving.

Related Guides