When you think of quinoa, you probably don’t envision crispy, golden-brown nuggets that resemble the tots you used to eat as a kid. We were skeptical at first, too, but that all changed with the first bite. These are chewy, generously seasoned, and hold together beautifully. Quinoa is a complete protein, meaning that it contains all the essential amino acids, making these a nutritious, protein-rich snack, too. These tots pair perfectly with our Thousand Island Dressing (page 239) or your favorite dip.
Yield: 16 quinoa tots
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 30 minutes
2 cups cooked quinoa, cooled (see box on page 144)
½ cup finely diced yellow onion
¼ cup finely chopped chives
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon red chili pepper flakes
3 tablespoons unsweetened, plain plant-based milk
1 tablespoon lemon juice
Canola oil (for panfrying)
Vegetable oil spray (for air-fryer option)
Panko bread crumbs (for air-fryer option)
1. In a large bowl, thoroughly combine the quinoa, onion, chives, flour, salt, and red chili pepper flakes. Mix in the plant-based milk and lemon juice.
2. Using your hands, roll the quinoa mixture into 1-inch balls, squeezing tightly in your hands as you go to get the air bubbles out and form a dough. Place the formed balls on a tray or plate. Put them in the freezer for 5 minutes. (If you don’t have room in your freezer, you can chill them in your refrigerator for 15 minutes.)
3. Coat a large pan with canola oil and place over medium-high heat. Add the tots in batches and lightly press on each of them with a spatula to flatten them a little. If necessary, oil the spatula to prevent sticking. Cook the tots for 5 minutes until the bottom is golden brown and appears gently fried, and then flip them over. Lower the heat to medium and cook for 5 more minutes. (Alternatively, you can bake these tots on a greased nonstick pan at 400 degrees F for 30 minutes, flipping them halfway. Be sure to flatten them before baking.)
Don’t know how to make quinoa? Here’s an easy recipe:
1. Rinse 2/3 cup of dry quinoa in cold water using a fine-mesh strainer. Add the quinoa and 11/3 cups of water to a medium pot with a lid. Bring to a boil, uncovered, over high heat. Cover with the lid and reduce the heat to low. Cook for 20 minutes.
2. Allow to cool before using for this recipe.
Tester Tip: “I cooked half of the batch in the air fryer with incredible results. Nice and crispy all the way around the tots. For a dipping sauce (they are plenty flavorful as is, but the sauce provides a nice cooling sensation), I mixed a bit of Sriracha sauce into some vegan mayo.” —Justin A.
Air-fryer option:
1. Proceed with the recipe through the end of step 2, but do not cook the tots. Preheat the air fryer to 400 degrees F (about 5 minutes).
2. While the fryer is heating, coat the balls in panko bread crumbs.
3. Lightly spray the tots and the fryer basket with vegetable oil and cook for 10 minutes.
My Tips