Wow – these just blew me away. I am obsessed with finding ways to substitute quinoa weekly, and this was just absolutely amazing! I made a dipping sauce of just blue cheese, greek yogurt, and fresh parsley – and wow – amazing!
2 cups cooked quinoa (you’ll need to cook about 1 cup of quinoa)
4 c eggs, lightly beaten
3 tablespoons tomato paste
1 teaspoon fine grain sea salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 cup breadcrumbs
30 ½-inch cubes mozzarella
½ stick / 4 oz / 113 gr butter
½ cup hot sauce (I used Frank’s Red Hot)
Preheat oven to 350°F . Line a baking sheet with parchment paper and set aside.
Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper into a bowl.
Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture.
Scoop 1 heaping tablespoon of quinoa mixture and with dampened hands make quinoa balls – placing one cube of mozzarella into the middle of the ball and forming a smooth ball around the mozzarella. Repeat to form about all quinoa bites.
Place quinoa bites onto the lined baking sheet and bake for 15 minutes.
In the meantime make the sauce. Combine the hot sauce and butter in a small saucepan on medium heat (or place in a microwave safe bowl for 2 minutes on high).
After 15 minutes, remove baking sheet from the oven, gently turn quinoa bites (they should have browned a little) and top with buffalo sauce.
Put back in the oven and bake for another 8 minutes.