Nutrient-rich, high-protein quinoa is usually consigned to the realm of pilafs and cereals—so much potential, so few recipes! Challenged, our experimentation led us to these small, golden, gluten-free croquettes that are easy to prepare, bake, and serve. They are firm and mildly flavored, designed to be perfect little conveyances for flavorful sauces or dollops—the ideal starter or passed appetizer.
The flavor and texture will change with your choice of cheese. For instance, halloumi, a popular Middle Eastern cheese, is a semisoft brined cheese with a high melting point. Unlike cheddar or Parmesan, when halloumi is baked, grilled, or otherwise heated, it becomes softer but doesn’t melt.
Yields thirty to thirty-five 2-inch “bites”
Prep time: 30 minutes
Baking time: 30 minutes
¾ cup quinoa (5 ounces)
1½ cups water
2 large eggs
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups grated cauliflower
1½ cups grated halloumi, Parmesan, or sharp cheddar cheese (about 6 ounces)
3 scallions, halved lengthwise and thinly sliced
⅓ cup chickpea flour
½ teaspoon baking soda
2 tablespoons fresh lemon juice
Rinse the quinoa in a fine-meshed sieve under lukewarm running water for about 2 minutes to remove any bitter residue. In a saucepan, bring the rinsed quinoa and the water to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Fluff with a fork and set aside, uncovered, to cool.
While the quinoa cooks and cools, in a bowl, beat the eggs with the salt and pepper until fluffy. Add the grated cauliflower and cheese and the scallions to the bowl and stir well. When the quinoa has cooled to just warm, stir it in. Sprinkle with the chickpea flour and stir well to distribute. In a cup or small bowl, stir the baking soda into the lemon juice and immediately add to the mixing bowl and stir well.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper. If you don’t have parchment, oil the pan generously with olive oil.
Using a 1-ounce scoop (or otherwise), form balls with 2 tablespoons of the mixture and arrange on the baking sheet. Bake for about 30 minutes, or until firm and golden.
Serve with guacamole, Fresh Pineapple-Mango Relish, or sour cream with chives, and/or splash on some hot sauce. To move up from a starter to a main dish, serve with Jason’s Fresh Fennel and Apple Slaw or your favorite green salad.