Crispy Quinoa Nuggets (gluten free, nut free, vegetarian)
Makes 20-30 nuggets, depending on size
These little dippers are a delicious vegetarian option rich in flavor and protein. They’re fast and easy to whip up, especially if you have cooked quinoa lying around. Thanks for the recipe @katja_greulich!
1/2 cup (1 dL) uncooked quinoa or 2 cups cooked quinoa
1/2 cup (1 dL) gluten free oats
1 cup (2.5 dL) frozen peas, blanched
1/2 cup (1 dL) Parmesan, grated
2 Tbsp tahini
Zest of one lemon
Salt and pepper
Oil, for the pan (I use neutral coconut oil)
If using uncooked quinoa, cook according to instructions. This should give you 2 cups of cooked quinoa. Process your oats in a food processor until you get a flour. Add half of the cooked quinoa, the blanched peas, Parmesan, tahini, lemon zest, and salt and pepper. Remove from the processor and add the rest of the quinoa. Stir to mix. Form into small nuggets. Heat oil in a large skillet over medium heat. Add nuggets and cook just until they start to get some nice golden brown color. Then flip and do the same on the other side. Remove from the pan and serve your crispy nuggets with ajvar, hummus, guacamole, or any other tasty dip.