My “Quinoa Salami” is a vegan substitute for traditional salami that is very low in fat, low in carbohydrates, and high in protein and flavor. I couldn’t resist giving it a name that sounds like “Genoa” even though it only contains a small amount of quinoa. The seeds give the vegan version the right texture and added protein. It can’t be sliced as thin as traditional salami, but doesn’t need to be, because of its smoother consistency. Great on a hard roll with mustard or whatever, or try it cut into cubes and used in salads. You could also serve it sautéed with peppers, onions, and mushrooms over rice or pasta.

Bring back to a boil, cover and reduce heat to low. Simmer 5 minutes. Set aside covered with plastic wrap for about 15 to 20 allowing it to cool without loosing moisture.

Measure into bread machine (using mix setting only) or dough mixer;
1 1/2 c. vital wheat gluten
½ t. onion powder
1/2 t. dry mustard
1/2 t. garlic powder
1 T. paprika
1 t. black pepper (coarsely ground)
1/4 t. crushed red pepper

Mix for a minute to combine the dry ingredients. With the machine running slowly add the wet quinoa mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.

Cut 2 pieces of aluminum foil about 12 inches long. (Regular 12 in. wide roll) Divide the dough in half. Shape each piece into a sausage shaped loaf about 5 inches long. Set the loaf across (right to left) the center of the foil. Grab the two sides (the one nearest and farthest away from you) of the foil and hold them upwards and fold over about ½ inch. Continue folding the edge over until you reach the loaf. Fold in the sides of the ends of the tubes, and then fold the end upwards to make water resistant ends. You want it well sealed to prevent the loaf from absorbing excess moisture.

Put the rack in the bottom of your pressure cooker or pressure canner. Add hot water to a depth of about 1 inch above the rack. Align the foil-covered loaves across the rack. Lock the cover, put the regulator into place, and bring up to 15 # pressure and cook for 35 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.

Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.

One portion is 1/10 of whole recipe, or approximately 1 inch of loaf.

Nutrient	Total Recipe	Per Portion
Calories	1020	102
Protein	140 g	14 g
Fat Total	11 g	1.1 g
Monounsaturated	2 g	.2 g
Polyunsaturated	5 g	.5 g
Saturated Fats	1 g	.1 g.
Carbohydrates	100 g	10 g
Sugar	0 g	0 g
Fiber	10 g	1 g

Calorie Breakdown	Total Recipe	Per Portion / %
Calories from Protein	530	53 (53 %)
Calories from Fat	100	10 (9 %)
Calories from Carbs	390	39 (38 %)

Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……