Ingredients
Scale
- 1 cup cooked quinoa
- 1 medium carrot, grated
- 1 small zucchini, grated and squeezed to remove excess liquid
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs (or ground oats for gluten-free option)
- 1/4 cup grated cheese (optional)
- 2 eggs
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Olive oil spray for baking tray
Instructions
- Rinse 1/2 cup of dry quinoa under cold water. Place it in a saucepan with 1 cup of water. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 15 minutes until the water is absorbed. Remove from heat, fluff with a fork, and let it cool.
- Grate the carrot and zucchini. Squeeze the zucchini in a clean towel to remove moisture. Finely chop the onion and mince the garlic.
- In a large mixing bowl, combine the cooked quinoa, grated carrot, squeezed zucchini, onion, and garlic.
- Crack in the eggs and whisk lightly before stirring them into the mixture. Add the breadcrumbs, cheese if using, parsley, paprika, cumin, salt, and pepper. Mix until well combined. If the mixture feels too wet, add a little more breadcrumb.
- Preheat the oven to 375°F (190°C). Lightly grease or spray a baking tray with olive oil.
- Scoop a tablespoon of the mixture and shape it into small balls or patties. Place them evenly on the prepared tray.
- Bake for 18–20 minutes, turning them halfway through. They should be golden, crisp on the outside, and firm to the touch.
- Allow them to cool slightly before serving. Serve warm with your favorite dip.
Notes
For extra flavor, you can add chili flakes or cayenne pepper.
Substitute parsley with basil or oregano for a different taste.
These bites can be enjoyed hot or at room temperature, making them ideal for meal prep or picnics.
- Prep Time: 20
- Cook Time: 20