Ingredients

• 1 cup cooked quinoa (about 1/2 cup dry quinoa)
• 1/2 cup grated carrot
• 1/2 cup grated zucchini (squeeze out excess moisture)
• 1/4 cup chopped fresh spinach or kale (optional)
• 1/4 cup chickpea flour (or gluten-free flour)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 2 tbsp ground flaxseed mixed with 4 tbsp water (flax egg)
• 1 garlic clove, minced
• 1/2 tsp ground cumin (optional)
• 1/2 tsp smoked paprika (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil (for brushing or drizzling on top)
• Optional:
• Pumpkin or sunflower seeds
• Tofu crumbles
• Green onions

Directions

• Cook the quinoa: Rinse 1/2 cup of dry quinoa under cold water. In a medium pot, combine the quinoa with 1 cup of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water has been absorbed. Let it sit for 5 minutes, then fluff with a fork. Allow it to cool slightly.
• Prepare the flax egg: In a small bowl, mix the ground flaxseed with 4 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens and becomes gelatinous. If using applesauce instead, just measure 2 tablespoons.
• Prepare the veggie mixture: In a large mixing bowl, combine the cooked quinoa, grated carrot, grated zucchini, chopped spinach (if using), garlic, and nutritional yeast. Stir to combine.
• Add the binder: Add the flax egg (or applesauce) to the mixture, followed by chickpea flour, cumin, smoked paprika, salt, and pepper. Mix everything together until well incorporated. The mixture should be moist and slightly sticky, but firm enough to form into balls. If it's too wet, add a little extra chickpea flour or breadcrumbs to help bind it together.
• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Using your hands, form the mixture into small balls or patties, about 1-2 tablespoons in size. Place them on the baking sheet.
• Brush the quinoa bites lightly with olive oil for a crispier texture, or drizzle a little oil on top. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy on the outside.
• Allow the quinoa bites to cool slightly before serving. They are delicious on their own or served with a dipping sauce like tahini, vegan yogurt, or a spicy tomato sauce.

Photos