Quinoa Empanadas (Dairy-Free)

Ingredients

• 1 package Empanada Dough
• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/2 Onion
• 8 oz Mushrooms
• 1/2 Bell Pepper
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1In a medium saucepan, combine the 1 cup Quinoa and 2 cups Vegetable Broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetable broth is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables. Finely chop the 1/2 Onion. Clean and thinly slice the 8 oz Mushrooms. Finely chop the 1/2 Bell Pepper. Mince the 2 cloves Garlic.
3. 3Heat the 2 tablespoons Olive Oil in a large 10-inch skillet over medium heat. Add the chopped 1/2 Onion and cook for 3-4 minutes, until softened and translucent. Add the sliced 8 oz Mushrooms and chopped 1/2 Bell Pepper, and cook for another 5-7 minutes, until the mushrooms have released their liquid and the vegetables are tender.
4. 4Add the minced 2 cloves Garlic to the skillet and cook for 1 minute more, until fragrant. Stir in the 1 teaspoon Cumin, 1 teaspoon Paprika, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the cooked quinoa to the skillet with the vegetable mixture. Stir everything together to combine thoroughly. Remove the skillet from the heat.
6. 6Unroll the 1 package Empanada Dough. Using a 5-inch round cutter, cut out 8 circles from the dough. Gather any scraps, gently re-roll, and cut out more circles until you have 8 total.
7. 7Place about 2 tablespoons of the quinoa filling onto one half of each dough circle, leaving a 1/2-inch border. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
8. 8Arrange the empanadas on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the empanada dough is golden brown and crisp.

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