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Crispy Quinoa Veggie Bites

Crispy Quinoa Veggie Bites

Crispy Quinoa Veggie Bites are a delightful and healthy appetizer or snack, offering a satisfying crunch with a burst of savory flavors, making them perfect for any occasion. This recipe is incredibly useful for anyone seeking a nutritious and delicious way to incorporate more vegetables and protein into their diet without sacrificing taste.
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Prep Time 15 minutes
Cook Time 10 minutes
minutes 30 minutes
Total Time 25 minutes
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked quinoa, cooled (about ½ cup dry quinoa)
  • 1/2 cup finely diced mixed vegetables (such as bell peppers, carrots, zucchini, corn)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup breadcrumbs (plain or panko for extra crispiness)
  • 2 tablespoons nutritional yeast (for a cheesy flavor, optional)
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2-3 tablespoons olive oil or avocado oil for pan-frying

Equipment

  • Medium Bowl
  • Large skillet
  • Slotted spoon
  • Plate lined with paper towels
  • Baking sheet (for reheating)

Method
 

  1. In a medium bowl, combine the cooled cooked quinoa, finely diced mixed vegetables, finely chopped onion, and minced garlic. Ensure the vegetables are diced very small for even cooking and easier binding.
    1 cup cooked quinoa, cooled, 1/2 cup finely diced mixed vegetables, 1/4 cup finely chopped onion, 2 cloves garlic, minced
  2. To the bowl with the quinoa mixture, add the breadcrumbs, nutritional yeast (if using), chopped fresh parsley, dried oregano, salt, and black pepper. Stir everything together thoroughly until the ingredients are well distributed.
    1/4 cup breadcrumbs, 2 tablespoons nutritional yeast, 1 tablespoon fresh parsley, chopped, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  3. Pour the lightly beaten egg into the bowl. Mix vigorously until the egg is fully incorporated and the mixture starts to clump together, forming a cohesive dough-like consistency. If the mixture feels too wet, add an extra tablespoon of breadcrumbs; if it seems too dry and crumbly, add a tiny splash of water or another teaspoon of beaten egg.
    1 large egg, lightly beaten, 1/4 cup breadcrumbs
  4. Take about one tablespoon of the mixture at a time and roll it between your palms to form small balls or flattened patties, about 1-inch in diameter. Place the formed bites on a plate or tray as you work.
  5. Heat the olive oil or avocado oil in a large skillet over medium heat. You want enough oil to generously coat the bottom of the pan. The oil is ready when a tiny drop of the mixture sizzles immediately upon contact.
    2-3 tablespoons olive oil or avocado oil
  6. Carefully place the quinoa veggie bites into the hot oil, ensuring not to overcrowd the pan. You may need to cook them in batches. Fry for about 3-4 minutes per side, or until they are golden brown and crispy.
  7. Once golden and crispy, remove the Crispy Quinoa Veggie Bites from the skillet using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while warm.

Notes

Store in an airtight container lined with paper towels in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes or in a skillet with oil.