Cheesy Dairy-Free Quinoa Bites
Prep time
Cook time
Total time
The key to this recipe is using freshly cooked, still warm quinoa. It releases its starches for wonderful binding power without the need for eggs, breading or beans!
Author: Alisa Fleming
Serves: about 36 (3 dozen) quinoa bites
Ingredients
- 1 cup dry quinoa
- ¼ cup + 2 tablespoons nutritional yeast*
- ⅓ cup raw cashews
- 2 tablespoons ground flaxseed**
- 2 tablespoons oil (I use unrefined coconut oil)
- 1 teaspoon lemon juice
- 1 teaspoon + ½ teaspoon (or to taste) salt, divided
- ¼ teaspoon smoked paprika (can sub regular paprika)
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
Instructions
- Put a pot of water onto boil, like you would for pasta.
- Thoroughly rinse the uncooked quinoa through a fine mesh sieve.
- Add the quinoa to the boiling water and cook for about 17 to 20 minutes, or until fully cooked. It's okay to cook it for a couple extra minutes.
- Thoroughly drain the quinoa through your sieve and return it to the pot (off the heat). Cover and let sit for 5 to 10 minutes.
- While that rests, place the nutritional yeast and cashews in your spice grinder or small food processor. Process until powdered, about 30 to 60 seconds.
- Place about 2 cups of the cooked quinoa in your food processor or high speed blender (I use my cheapy little Ninja cup and do it in 2 batches) along with the cashew mixture, flaxseed, oil, lemon juice, 1 teaspoon salt, paprika, onion powder, and garlic powder. Process until combined and relatively pasty, about 30 to 60 seconds, scraping down the sides as needed. You don't want to puree it completely, you should have a sticky mass with quinoa bits still in there.
- Preheat your oven to 350ºF.***
- Add the sticky quinoa mixture to a bowl along with the remaining cooked quinoa and use a big spoon to thoroughly combine the thick mixture. Add the remaining ½ teaspoon salt (or to taste) and stir to thoroughly combine.
- Scoop by the level tablespoonful onto baking sheets or into mini muffin tins (no need to grease if they're non-stick). I use a tablespoon measuring spoon and literally scoop like ice cream and level off on the side of the bowl. Easy peasy and fast!
- Flatten the quinoa balls into rounds about ½-inch apart (they won't spread), shape into balls, or press down into the mini muffin tins.
- Bake for 25 to 35 minutes, or until done to your liking. They're nice and cooked at 25 minutes, but firmer and lightly browned at 35 minutes.
- Enjoy as is, with a dip or topping, on salads, in pitas, etc! Store covered in the refrigerator for up to 3 days, or freeze in plastic bags to eat later!
Notes
*If you're timid with the flavor of nutritional yeast, start with just ¼ cup. You can always add more after taste-testing.
**If you only have whole flaxseeds on hand, add about 1 tablespoon whole flaxseeds to your spice grinder with the cashews and nutritional yeast.
***I bake my cheesy dairy-free quinoa bites at 350ºF to avoid exceeding the smoke point of the coconut oil that I use. You can cook them at a higher temperature for speedier results. At 400ºF they cook in about 15 minutes, give or take.
**If you only have whole flaxseeds on hand, add about 1 tablespoon whole flaxseeds to your spice grinder with the cashews and nutritional yeast.
***I bake my cheesy dairy-free quinoa bites at 350ºF to avoid exceeding the smoke point of the coconut oil that I use. You can cook them at a higher temperature for speedier results. At 400ºF they cook in about 15 minutes, give or take.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cheesy-quinoa-bites