Mexican Quinoa Bites

Another amazing recipe from Forks & Bean

1 shallot, chopped

1″ section of a fresh jalapeno, seeded and minced

1 c. cooked quinoa

1/2 c.grated zucchini

1/4 c. organic corn kernels

1/4 c. black beans

2 Tbsp. flour

1 ener g egg

2 tsp. soy milk

For the breading:

• 1 c. crushed gluten-free cereal or breadcrumbs
• 1/2 tsp. dried oregano
• 1/4 tsp. smoked paprika
• 1/4 tsp. salt
• dash of cayenne pepper

DIRECTIONS

1. Heat 1 Tbsp. olive oil in a medium skillet and sauté the shallot and jalapeno until translucent. Remove from heat.
2. Combine all of the ingredients together for the quinoa bites in a medium bowl. In a shallow bowl, whisk the breading ingredients until combined.
3. Form into balls with hands and then dip into the shallow bowl to coat with the breadcrumb mix.
4. Place into skillet and cook on all sides until golden brown.
5. Allow to drain on a paper towel-lined plate and sprinkle salt to season immediately.
6. Serve with an Avocado Dipping Sauce (see below)  

Avocado Dipping Sauce Recipe
Makes 1/4 cup

• 1 small avocado
• juice of 1 lime
• 2 Tbsp. cilantro
• 1/2″ piece jalapeno
• 1/4 tsp. cumin powder
• liberal pinch of salt

1. In a high-speed blender combine everything together until smooth and not too thick. If this is still thick, add 1 teaspoon water at a time until desired dipping consistency.