Low Sodium Vegan Crispy Quinoa Bites

Total time1 hr 5 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

¾ cup dry quinoa, rinsed
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1 ½ cups water
1 can (15 oz) black beans, drained and rinsed
½ cup frozen corn, thawed
3 tbsp ground flaxseed
6 tbsp water (for flax eggs)
⅓ cup breadcrumbs
2 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp olive oil

For serving

1–2 tbsp fresh cilantro, chopped (optional)
your favorite dipping sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a medium saucepan, combine the rinsed quinoa and 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until all the water is absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a plate to cool for 10 minutes.
2
While the quinoa cooks, stir together the ground flaxseed and 6 tbsp water in a small bowl. Let sit for 5 minutes, until the mixture thickens to a gel.

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