I present to you these exquisite quinoa cannelloni with whole whole beet crepes recipe. Without a doubt, this is a proposal that differs from the rest. It turns out a very complete meal, because it is a recipe that brings together a lot of nutrients. Make lunches and dinners protruding from the classic. Encourage to new combinations!
Of Italian origin, cannelloni are a rectangular sheet of pasta that is filled with different ingredients and rolled up. This is how it gets its famous name “cannelloni”, which means cylinder in Italian. Over time, they had modifications and the different countries put their own style to make them. In Argentina, for example, it is customary to prepare them with crepes and not with pasta dough.
Among the most common fillings that can be found are cannelloni with spinach, ricotta, chard, meat, chicken and fish. Today we will prepare these unique flavor cannelloni, made with whole wheat beet crepes, which are a fantastic combination! Also, you can prepare them with all kinds of crepes of your choice, or if it is your greatest preference, with pasta dough.
Let’s talk a bit about the recipe:
Making this whole wheat quinoa cannelloni recipe is quite practical and simple. The ingredients used are few and often used, easy to find in any market.
About the filling:
El relleno está compuesto mayoritariamente por quinoa y, como segundo ingrediente principal, atún. To a lesser extent some vegetables, which mostly add flavor to this filling. These may be modified according to their preference or availability. So if you don’t like one, you can replace them at your preference.
Quinoa must be cooked previously before being used. And for this, just like rice or pasta, it is boiled. A process that takes just a few minutes because it cooks quickly. Although before cooking you have to take into account certain observations that are important. And in this way, a good result will be obtained in terms of its flavor.
The first thing to do is read the instructions on its packaging, because depending on this, an extra step may or may not be done. At present, quinoa is prepackaged previously washed, a step that is carried out to release a natural substance that covers the grains called saponin.
Saponin and its consumption in large quantities can become toxic. And although it is unlikely to occur an intoxication by the consumption of this saponin in this food, which happens is that it provides a very bitter taste in its presence. So it would be somewhat unpleasant and unappetizing to eat.
So, when in doubt, the quinoa should be rinsed well, under the tap, with running water. It is not soaked, as this would make the quinoa absorb external saponin by concentrating inside. In another publication I am going to explain a little more about cooking quinoa, giving a few tips to improve its flavor and texture.
About Cannelloni assembly:
The cannelloni assembly process is simple, it is enough to place a little filling on the crepes and roll, adjusting a little to prevent it from falling apart. Assembled cannelloni are placed in a baking dish with the lock down. This way they will be sealed during cooking and will not fall apart when serving time.
To make these cannelloni, this whole wheat beet crepes recipe was used. For other crepes versions available, click here. If you want to prepare with fresh pasta, you can see the fresh pasta options here. With the proportions of this recipe, a dozen large size cannelloni was obtained with a good amount of filling.
Even though the cannelloni are already cooked, which is usually done is gratin or heating in the oven before serving. Since its elaboration has two types of procedures, preparing crepes and making the filling. It is a meal that is not difficult to make, but it takes time. So preparing a part the day before could alleviate the times a bit.
The cannelloni are usually heated in the oven next to its sauce. It is convenient that the amount is enough and largely covers the cannelloni. In this way, when the crepes are in contact with the sauce, they do not dry out, becoming too crunchy after cooked. Also, it is customary to place cheese on top, thus achieving an exquisite gratin!
The sauce used this time is Portobello white sauce. Which is excellent for these quinoa cannelloni with whole wheat beet crepes. If you don’t know how to prepare it, and you are interested in knowing how to do it, very soon you will be able to find it on my general site for Locos Por La Comida recipes.
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- Large crepes 12
- Cooked Quinoa 650 g / 22.93 oz / 1.43 lb
- Tuna 240 g / 8.47 oz / 0.52 lb
- Philadelphia cream cheese
- Onions M 2
- Bell Pepper ½
- Garlic 3
- Cook the quinoa. Reserve.
- Sauté onion, bell pepper and minced garlic.
- Remove the pan from the heat, place the vegetables in a container. Add the quinoa. Season to taste. Mix.
- Add the tuna. Mix.
- Add the cream cheese. Stir. Cover, keep the filling in the fridge until use.
- Place filling in a whole wheat beet crepe. Roll up to wrap and assemble the cannelloni.
- Place the cannelloni with the closed down in a baking dish.
- Place sauce of choice and cheese over the cannelloni. Bake at medium high temperature for approximately 20–30 minutes.
- Raw quinoa 200 g / 7.05 oz / 0.44 lb was used.
- It get 12 large cannelloni.
- Per person: 2 cannelloni (of this size and amount of filling)
- Consume preferably before 3 days.
- Can be frozen (3 months).