you will need:
for the quinoa bites:
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1 cup water
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1/2 cup quinoa
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1 tsp sea salt
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1 garlic clove
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3 cups baby spinach
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1/4 tsp dry mustard
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1 tsp olive oil
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2 flax eggs: 2 tbsp flax meal & 6 tbsp warm water
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3/4 cup chickpea flour
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3/4 cup vegetable or canola oil for frying
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olive oil drizzle for baking
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for the gingered orange honey dipping sauce:
- 2 tsp sugar
- juice & orange segments from 1/2 a large orange
- 1 tsp orange zest
- 2 tbsp raw honey
- 1/2 tsp grated fresh ginger
assembly:
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in a small sauce pan bring 1 cup of water to a boil
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salt & add quinoa
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turn heat down to low, cover and simmer for 15 minutes or until water is absorb and the quinoa “rings” are visible
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place quinoa in a medium bowl, in the same pan over medium, heat oil
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add spinach, garlic & mustard – cook until spinach has wilted
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add quinoa back to the pan and stir until well combined – place mixture back into the medium bowl and refrigerate until cool (or place in freezer for a more rapid cooling)
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while the quinoa is cooling, make the sauce
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rinse out the pan you used for the quinoa, over medium heat add all ingredients for the sauce – cook over medium heat frequently stirring. cook for approximately 6 minutes or until mixture begins to thicken – the sauce will continue to thicken as it cools- refrigerate until ready to use
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once the quinoa has fully cooled, make your flax egg by combining flax meal & warm water – whisk until frothy. add flax egg to quinoa mixture and mix well
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place your chickpea flour in a bowl – with a tablespoon or tablespoon scoop, scoop quinoa and pack well – drop in chickpea flour and roll until completely coated
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if frying set the coated bite on a plate – if baking line a baking sheet with parchment and set the bites until all the quinoa mixture is rolled and coated
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if baking pre-heat oven to 425* – drizzle bites with olive oil or vegetable oil. bake for 15-20 minutes until golden brown
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if frying – heat oil in a deep frying pan and add oil- fry each side for 1-2 minutes or until golden brown on each side. remove from pan onto a paper towel lined plate
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serve immediately with dipping sauce – these also go well with marinara sauce in place of the gingered orange honey sauce
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if not serving immediately- keep warmed in a 200* oven until ready to serve