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Make a delicious, vegetarian soup that involves protein-rich lentils. Tomatoes, onion, and celery are some of the other highlights of this dish.
Enjoy these quinoa biscuits, either with a meal or between them. They are a special treat on a cold winter day.
1/2 cup quinoa
4 cups flour
1 tbsp baking powder
2 tsp salt
1/2 cup butter, melted
1 1/2 cup milk
Get the quinoa and cook it in the normal way. When it is done, let it sit briefly before adding it to the rest of the recipe. The oven needs to be preheated to 450 F, and depending on how long your oven takes to reach that temperature, and how much time you will use to finish the rest of the instructions, you may wish to start that now.
In a bowl of sufficient size, put the flour, baking powder, and salt together, and mix them. Melt the butter on the stove or in the microwave, and then add it, mixing again. Next, introduce the milk and mix all these ingredients together until the dough begins to form. At this point you will want to add the quinoa. Keep working with the dough until the quinoa is distributed throughout it.
With this amount of dough, you should be able to make at least three dozen small biscuits that are the size of mini muffins. You can make them larger, of course. Just test them after done baking to make sure that they are done (a good idea even if making smaller ones). Form a ball for each biscuit, and then flatten them and place them onto a baking sheet. Bake for 12 to 15 minutes or until done in the center.
To change the texture of these quinoa biscuits, you can use lard or shortening in place of the butter. These can be enjoyed in many situations. For a snack, serve them with a bit of strawberry jam. They can also go well with a meaty meal, and can be enjoyed with butter and gravy.