Cream-Cheese Mousse with Red Quinoa (Cracker Spread)
A rich feta-and-Philadelphia mousse brightened with lime and studded with red quinoa, chilled overnight and spread on crackers.
Ingredients
| 120 ml | cooking cream (liquid, not whipping cream) | |
| 200 g | feta cheese (the small Lidl tub) | |
| 2 | Philadelphia mousse (or Philadelphia with herbs) | |
| 30 g | plain Philadelphia | |
| 1/2 | red onion | |
| 4 | garlic cloves | |
| 4 | limes - zest and juice (start with 1, build up as needed) | |
| 1/2 cup | 120 ml | red quinoa |
Instructions
Soak the quinoa for 30-40 min. Then rinse it well and boil it (quinoa to water 1:2) over low heat (4 out of 9) for about 15 min (until it bursts open); then rinse it with cold water to stop the cooking and transfer it to a bowl so it doesn't absorb the remaining water. In a small saucepan pour the cream and, as it warms, crumble in the feta cheese finely and stir until it melts. Remove from the heat and transfer to a larger bowl; add the Philadelphia mousse and the plain Philadelphia. Add the plain one gradually until it dulls the saltiness of the feta and until it thickens a bit. Add the finely chopped red onion and the grated garlic. Add the lime zest and the lime juice and mix everything into a homogeneous mixture. Add more lime juice to taste for acidity. When it tastes sour enough for you and the garlic is OK, stir in the drained cold quinoa and put it in the fridge overnight. Then spread over crackers.