Quinoa Onion Rings (MORE INFORMATION)

The Ingredients: Quinoa is not an incredibly thick grain. The water is in this recipe to add thickness to it. However, if not enough water is added then when fried, the quinoa will quickly flake away from the onions or will fall off during cooking (floating in the oil).

However, too much water and too little quinoa will become too watery and will simply slip off the onions during cooking. Therefore, getting the right mixture of quinoa and mixture is very important.

The yellow onion variety tends to be best for making onion rings. White onions are typically too mild in flavor and the flavor will maintain its strength even while frying. Also, yellow onions tend to be larger than other varieties and therefore can produce larger rings (or whatever shape you happen to use).

When Cooking: Quinoa will fry quickly so it will need no more than one to one and a half minutes on either side when frying. Also, the second batch will require less time to cook since the oil will be considerably warmer by the time you cook the second batch. Due to this, the second batch (and later batches) will often be darker than the first batch.

Also, when cooking the third (or fourth) batch (depending on how big the onion was) the third and fourth batches may require re-coating in the quinoa flour as too much flour may have drained away. If too much of the breading has drained away, the onions will be very exposed and the coating of the onion will be very weak and when cooked most of the breading will easily slip away.