Description
High-protein quinoa and nutrient-dense cauliflower combine to make an easy and tasty finger-food idea. Perfect for get-togethers and weeknight dinners!
Ingredients
- 2 whole Eggs
- 2 Tablespoons Tahini
- 1 teaspoon Mustard
- 1-½ cup Cauliflower Rice (pulse Raw Cauliflower In A Food-processor Until Granulated)
- 1 cup Cooked Quinoa
- ½ cups Almond Meal
- ¼ cups Nutritional Yeast
- 2 cloves Garlic, Minced
- ¾ teaspoons Cumin
- ½ teaspoons Paprika
- 1 pinch Sea Salt And Pepper, To Taste
- ¼ cups Chopped Parsley
- ½ cups Ketchup, For Serving (or Other Preferred Dip)
Preparation
Preheat oven to 400ºF and line a baking sheet with parchment paper.
In a large mixing bowl, whisk egg, tahini, and mustard. Add cauliflower rice, cooked quinoa, and almond meal, and stir to coat in the wet egg mixture.
Stir in nutritional yeast, garlic, spices, and parsley. Scoop golfball-size portions and roll into an egg shape. Distribute these on baking sheet—it should make about 16, but will vary depending on the size of each.
Bake for 20–22 minutes, or until golden brown and firm. Remove from oven and cool slightly.
Serve with your favorite dipping sauce and enjoy!
