Quinoa Arancini

March 04, 2014

I know we’re just about full-blast into the Christmas season, but hey, leftover ideas are useful year-round, eh? This easy, nutrient-dense dish was inspired by Thanksgiving leftovers. Looking at a simple dish of leftover quinoa, I suddenly remembered how easy it was to use leftover rice to make arancini. Lo, a dish was born: Quinoa Arancini. Or should it be Arancinoa? Quinoacini? Regardless, it works equally well as a side dish, as an appetizer, or as a food to stand in the kitchen eating strai

1/2 cup quinoa
1 cup stock of your choice
1/2 cup pignoli (pine nuts)
2 eggs, beaten
1/4 cup olive oil
1/2 cup parsley, chopped
2 cloves garlic
1 teaspoon onion powder
1 cup almond flour
1/2 cup coconut flour
1/3 cup nutritional yeast
2 sage leaves, minced, or 1/2 teaspoon dried
1 tablespoon fresh rosemary, minced, or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon red pepper (or more as desired)
black pepper to taste

Preheat the oven to 375. Spread pignoli out in a large glass baking dish and toast for 10-15 minutes (after the first 5, you’ll want to start checking the pan and giving it a little shake every 2 to 3...
See the full directions on my site

Nutritions

Calories
333

Sodium
635mg
26% DV

Fat
15g
24% DV

Protein
14g
28% DV

Carbs
29g
10% DV

Fiber
12g
51% DV

Snack Baked