Over the holidays Francois’ daughter served these yummy little morsels

for a pre-dinner treat.

I thought they would be a great addition to my boat recipe repertoire…

Easy to make,

they also will be a healthy protein-packed snack

onboard this coming season…

QUINOA BITES

1 cup cooked quinoa (about 1/2 cup uncooked required)

2 eggs

1.5 tbsp tomato paste

1/4 tsp cayenne

1/4 tsp paprika

1/4 tsp garlic powder

1/4 tsp ground pepper

1/2 tsp sea salt

1/2 cup panko

mozzarella cut into small cubes (about 10 – 12)

1/4 cup butter

1/4 cup Frank’s Hot Sauce

Combine quinoa, eggs, tomato paste and seasonings.

Stir in panko and set aside for a few minutes to allow the crumbs to absorb the moisture.

Scoop 1 tbsp mounds of mixture into moistened hands and form into balls.

Press one cheese cube into each, reforming the ball.

These can be baked at 350 ° for 20 minutes until browned, turning once

or on a grill sheet on your barbecue for the same amount of time.

I have tried them in a fry pan but the oven or grill method works best.

While they are cooking heat the butter and Frank’s to form a spicy dipping sauce.

These are also great served the more traditional ‘Buffalo’ way with blue cheese dip and celery sticks.

Thanks Caroline for sharing your delicious recipe!

GALLEY KAT NOTES

I made some adjustments to the above method which you may want to try…

1. I added 1/2 cup grated mozzarella directly to the mix

instead of the little cube in the centre.

2. Recently I purchased whole egg powder to try out.

No refrigeration needed which means more room in our little boat cooler.

2 tbsp dry + 2 tsp water = 1 egg

so I doubled to make up the 2 eggs needed

and added an extra tbsp of water to give more moisture to the mix.

I personally like the added mozarella method better

very moist and the quinoa held together well.

Either way they are a delicious and healthy treat.