Delicious Baked Quinoa Nosh

| Thursday, May 8th, 2014

Baked Quinoa appetizers

Served at our Farm Dinner

These appetizers  are always such a surprise whenever we serve them to family and friends.  We introduced them at our last farm dinner and they were a big hit!  It would be a stretch to say they resemble Arancini, Italy’s beloved deep-fried risotto balls, as the ingredients in this recipe and cooking method are far better nutritionally.  In contrast, these are formed into little “football” shaped pieces then baked with a touch of oil.  You can add a handful of very finely chopped cooked leftover veggies like broccoli, asparagus, or cauliflower, depending on the season. They’re great with ripe avocado or drizzled with the chipotle adobe sauce below, our favorite.                                                                                   -To your good health, Lee Newlin


1.    2 1/2 cups cooked quinoa, at room temperature

2.    pinch red pepper flakes

3.    4 eggs, room temp. and beaten (or 1 cup of aquafaba, the liquid in canned garbanzo peas)

4.    1/2 teaspoon fine-grain sea salt

5.    1/4 cup  finely chopped fresh lemon thyme

6.    1 cup of scallions

7.    1/3 cup vegan Parmesan, a delicious parmesan subtitute-1 cup raw cashews and 1/4 cup nutritional yeast ground in food processor.  Save the remaining “cheese” and store in refrigerator

8.    3 cloves garlic, finely minced

9.    1 cup gluten free or whole grain bread crumbs

10.  A small amount of water, if needed

11.  1 tablespoon extra-virgin olive oil or clarified butter


1.    Preheat oven to 400° 

2.    Combine the quinoa, pepper flakes, eggs, and salt in a medium bowl.

3.    Stir in the thyme, scallions, cheese, and garlic.

4.    Add the bread crumbs, stir, and let sit for a few minutes so that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into football shaped croquettes.  If not add a little water but go sparingly.

5.    Using a sided baking sheet lightly oil the pan.

6.    Form the croquettes into oval shaped pieces, like a football and place on sheet.  With a oil mister or brush lightly add a bit of olive oil on top.   Do not crowd.

7.    Chill in frig for 15 minutes or overnight covered with plastic wrap 

8.    Bake for 20 minutes or until the edges begin to brown.  Do not burn.

9.    Remove from baking sheet and cool on a wire rack while you cook the remaining croquettes. Once cooled keep covered as not to lose any moisture from croquettes


Serve with Chipotle Sauce 

1.    ½ cup Vegenaise egg-less mayonnaise (I use this in place of other mayonnaise and the flavor is fantastic)

2.    1 tbsp chipotle adobe pepper canned

3.    2 T cilantro leaves

4.    1 garlic clove

5.    1green onion sliced

6.    1 t lime juice

Combine all in a food processor until finely blended, then chill. Serve with Quinoa patties that have been gently reheated.  Makes around 30-40 pieces



Notes:  The quinoa mixture keeps nicely in the refrigerator for a few days; you can make these into larger patties for a meal.