Eosinophilic Esophagitis Friendly Vegan Crispy Quinoa Bites
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Learn more →Ingredients
4 servings
- ¾ cup dry quinoa, rinsed
- 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
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 1–2 tbsp fresh cilantro, chopped (optional)
- your favorite dipping sauce, for serving (optional)
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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