Thursday, June 5, 2014

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
    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)  

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