Description
Perfect for an appetizer or side dish! And a great way to sneak some veggies in too!
Ingredients
- FOR THE QUINOA BITES:
- 3 cups Cooked Quinoa
- 3 Tablespoons Chives, Chopped
- ½ cups Carrots, Diced
- 1 cup Zucchini, Shredded
- 1 cup Parmesan Cheese, Shredded
- 4 whole Eggs
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Parsley
- 1 Tablespoon Dijon Mustard
- ½ cups Whole Wheat Panko Bread Crumbs
- ½ cups Olive Oil, For Pan Frying
- FOR THE PESTO:
- 1 cup Basil, Chopped
- ¼ cups Pecans, Roughly Chopped
- 4 ounces, weight Goat Cheese
- 1 Tablespoon Olive Oil
Preparation
Prepare enough quinoa (according to package directions) so that you have 3 cups of cooked quinoa. When done, let it cool.
In a bowl combine the quinoa with the chives, carrots, zucchini and Parmesan cheese. Set aside.
In a small bowl, whisk your eggs with the garlic powder, onion powder, salt, pepper, parsley and Dijon mustard. Pour the egg mixture into the quinoa mixture and mix well. Add the breadcrumbs 1/4 cup at a time (you want the mixture to be slightly wet) until they are all added.
Preheat a large skillet on medium heat. Add 2 tablespoons of your olive oil. Using a tablespoon measuring spoon, scoop out some of the quinoa mixture. Then use damp fingers to flatten into a small cake. Cook the mini cakes in the olive oil for 2-3 minutes per side or until browned. Once cooked, drain on a paper towel and repeat with the remaining quinoa mixture.
To make the pesto:
Combine all ingredients (basil, chopped pecans, goat cheese, 1 tablespoon olive oil) in the bowl of a food processor and pulse until nuts and basil are chopped and all ingredients are combined. Either spoon onto the top of the quinoa bites or put into a piping bag and squeeze onto the bites.
