Oven-Baked Quinoa Mushroom Rolls

As a preliminary preparation, place the quinoa in a deep strainer and wash it thoroughly under cold water to remove its bitterness. Then, place it in a bowl filled with hot water and let it sit for approximately 20 minutes to soften.

Add olive oil to a wide pan and heat over medium heat. Add the finely chopped dry onions to the pan. Sauté by stirring occasionally for approximately 5-7 minutes until the onions become translucent and take on a light golden yellow color.

Drain the water completely from the quinoa soaking in water and add it to the pan on top of the sautéed onions. To allow the quinoa to fully absorb the delicious aroma of the onions, continue to sauté all the ingredients together over medium heat for 10 minutes.

Add the cleaned and thinly sliced mushrooms to the pan. While the mushrooms are sautéing, add 1 tablespoon of balsamic vinegar. The balsamic vinegar will combine with the caramelized onions to balance the acidity of the dish and elevate the hidden umami character of the mushrooms. Sauté for approximately 10 minutes until the mushrooms release their water and it evaporates.

Add salt, black pepper, bay leaf, dried thyme, and boiled peas to the mixture in the pan. Then, add the tomato paste and sauté while stirring until its aroma is released. This process will add a rich color and deep flavor to the dish.

Sprinkle flour over the mixture in the pan so that the ingredients stick together and maintain their roll shape. Mix quickly to ensure the flour does not clump and achieve a smooth texture, and remove the bay leaf from inside before taking it off the stove.

Preheat the oven to 180 degrees and let it heat up. Cover the bottom of your baking tray with parchment paper. Pour the prepared quinoa and mushroom mixture onto the tray, and give it a roll shape by pressing down firmly with your hands or the help of a spatula.

Place the shaped roll into the preheated 180 degree oven. Bake for approximately 30 minutes until the top turns golden yellow and acquires a slightly crispy texture.

Before slicing the hot roll out of the oven, let it rest at room temperature for at least 10-15 minutes. This process will ensure that the slices are cut smoothly without falling apart. Slice and serve on a serving plate.