Friends, I have a secret to tell you. Since I’ve been blogging again I’ve been shooting in automatic mode. To some that’s not a big deal, but it makes me feel like I’m cheating at the photography game. Why am I doing it? Because my settings dial on my DSLR is stuck. I need to send the camera back to Pentax for repairs.
I tried to limp along for a while, I doubt most people even noticed. Those who understand my photography style probably just thought I was rusty. But this post shows that I’m struggling without manual mode. My camera just wants to hold that aperture nice and tight. Even though I have the camera on a tripod and there’s plenty of light.
It makes me sad, because this recipe is AMAZING and I don’t feel the pictures do it justice. Think P.F. Chang’s lettuce wraps but with a filling of quinoa, pumpkin seed, walnuts and mushrooms. It’s really a healthy delight.
Don’t have endives and can’t find them in the store? The filling would be marvelous on a Boston lettuce leaf too. Actually the filling would probably be great on anything including tortilla chips.
I used a lot of fresh ginger in these, feel free to half the quantity if you aren’t a super fan. I don’t think it would hurt the Asian inspired taste.
Ginger Quinoa Endive Wraps
Prep Time: 30 minutes
Keywords: saute appetizer entree vegan vegetarian mushrooms quinoa
Ingredients (Serves 4-8)
- 1 whole Belgian endive
- 1 cup cooked quinoa
- 1 onion, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup walnuts
- 3 cloves garlic, chopped
- 1-2 tablespoons shaved ginger root
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon cumin
- 1 tablespoon brown sugar
- 1 large carrot, shredded
- 3 green onions sliced lengthwise
Take endive and peel off leaves one by one. Rinse leaves well and allow to dry.
Prepare your quinoa (about 1/3 cup raw quinoa) or use leftover quinoa.
Put pumpkin seeds, walnuts, garlic, ginger root and mushrooms in food processor. Pulse until components are minced and mixed.
Mix rice vinegar, soy sauce, red pepper, cumin and sugar in a bowl. This is your saute sauce.
In a skillet saute onions until translucent. Add contents of food processor, saute for a few minutes. Add quinoa and saute sauce to the skillet. Saute mixing often until quinoa is warm and sauce has been absorbed.
Serve mixture on endive leaves.
Top with shredded carrots and green onions
So I’ll be sending my beautiful Pentax back to the factory for repairs. Hopefully my older Pentax will come out of retirement for a short while during it’s convalescence. Otherwise I’ll have to learn to do food photography with a point and shoot.
I’ve linked up this post to Slightly Indulgent Tuesday check out all the other great recipes.