Have you ever tried to re-learn all the math you’ve ever learned over the course of two days?
Here’s a tip: don’t do it.
Prior to this mad cramming, a better, more thoughtful post lived in my head. One filled with words about how full o’ fears I am for school to start (thank you for all your kind encouragement, by the way!) a.k.a how change averse I am, yet how life is suddenly rustling back into action like it’s been shot with liquid adrenaline and it’s propelling me into a million errands per minute and coming up with a to-do list of 84 things with each item spawning another two and…maybe change isn’t so bad. But also about how brilliantly summer-like my five days of precious days of pure summer started out.
Also, camping. I’ve been meaning to talk to you about that, because it wasn’t nearly as bad as I feared (I clearly have a lot of fears that need re-evaluating).
But that must wait because I have financial equations to learn. So instead I’ll just leave you with this pizza that I made for me and Erik one day after a sunshiney afternoon at the pool. I’ve been curious to try a quinoa pizza crust (made purely out of soaked quinoa grains) for awhile, and I finally did! It is SHOCKINGLY delicious and well-structured. It takes a little pre-planning (i.e. an 8-hour soak time), but the fact that this is a no-bake pizza–just some stovetop elbow grease–made it FAR worth my time investment. If you hate cauliflower crust (PS: you must not have tried the right one) and are still searching for an anti-wheat, pro-whole foods crust, try this! We loved it. I got Erik to eat quinoa AND kale in one go, and he loved it so much he couldn’t even believe what was in it when I told him. CoughcoughIWINcough. (I’ll stop using parentheses now.)
I honestly just threw whatever what left in my fridge on the pizza and it turned out quite well, if I do say so myself. That is both a testament to the power of the toothsome, universally-accepting quinoa crust and a harmonious combination of a few dying ears’ worth of blistered corn, bronzed onion strips, a smashed mixture of kale and nuts, and fresh basil. I say use whatever fresh summer ingredients you have on your hands, but try this crazy pizza dough out, friends!
No-Bake Summer Quinoa Pizza
- For the crust:
- ¾ cup red quinoa
- ¼ cup water
- ¼ teaspoon each: oregano basil, garlic powder (optional, use whatever herbs you have or prefer)
- 1/4 teaspoon salt
- few grinds pepper
- For the toppings:
- 1 cup fresh corn kernels
- ½ small onion thinly sliced
- about 3/4 cup of kale pesto like this or your favorite pesto
- ½ - 1 cup cheese of your choice vegan if preferred (I used this gruyere)
- handful of fresh basil leaves
- Soak quinoa in enough water to cover the quinoa for at least 8 hours. Rinse soaked quinoa well with fresh water, then blend in a high-powered blender with 1/4 cup water until mixture is smooth and thickened (it will kind of glop off your spoon--it's okay if the mixture still looks a little grainy).
- Heat a small glug of olive oil in a medium frying pan over medium heat. Once the oil is hot but not smoking, pour quinoa mixture into pan and swirl to coat. Nudge batter around with a spatula if necessary. Cook for about 5 minutes on one side, or until you can easily slide a spatula underneath. Flip and cook for another 5 minutes, or until cooked through. Transfer to a plate to cool.
- Blister corn: In the still-greasy pan you just used to make the quinoa crust, turn heat up to medium-high. Add corn to pan and let cook, without stirring, for 2 minutes. Stir and let cook for another 2 minutes without moving, until charred and popping (turn down heat if corn starts to pop out of the pan). Remove from heat.
- Caramelize the onion: Heat another small glug of oil over medium heat. Once hot, add onions and a pinch of salt. Lower heat to medium-low and cook until caramelized, stirring occasionally, about 20 minutes.
- Assemble the pizza: Add quinoa crust back to pan and top with pesto, charred corn, caramelized onions and cheese. Cover and cook for a few minutes over medium heat until cheese is melted. Top with fresh basil and serve.