Quinoa and Cheese Dumplings

•  1 c quinoa, rinsed
• pinch salt
• 2 C water or broth
• 2 eggs
• 2 T cornmeal, plus more for dusting
• 3/4 c gf bread crumbs
• 3/4 c cheddar cheese
• handful of chopped fresh parsley
• 2 scallions, sliced
• black pepper, to taste

For pan frying

• 1 T butter
• 1 T sunflower or other oil

1. Place rinsed quinoa in a saucepan with salt and water/broth. Cover and cook until water is absorbed and is tender, about 15 minutes, depending on the variety (check package for best instructions). Remove from heat and let cool for 10 minutes. 

2. Combine remaining ingredients except butter/oil and then add slightly cooled quinoa. Shape into dumplings (original recipe said 5 giant dumplings, but I made about 10-12 meatball sized ones). Dust with a little cornmeal. 

3. Warm butter and oil in pan at medium and fry until golden brown, turning occasionally (8-10 minutes). 

4. The original recipe called for pear-elderberry sauce with 3 pears, 1 c elderberries, 1/4 c sugar and juice from 1/2 a lemon (simmered for 10 minutes in a covered saucepan, adding additional water if needed, until berries are bursting and pears are soft). The dumplings are kind of like meatballs, so a bbq or spaghetti type sauce can also be good.