These Southwestern quinoa bites are packed with protein and flavor, making them a perfect appetizer or snack option. Paired with a creamy avocado dipping sauce, they're sure to be a hit at any gathering. Plus, they're gluten-free and vegan!
Ingredients: 1 cup cooked quinoa. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup red bell pepper, diced. 1/4 cup green onions, chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons nutritional yeast. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 ripe avocado. 1/4 cup dairy-free yogurt. 2 tablespoons lime juice. 1 tablespoon fresh cilantro, chopped. Salt to taste.
Instructions: Preheat oven to 375F 190C. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, green onions, cilantro, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined. Form mixture into small bite-sized balls or patties and place them on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through. While the quinoa bites are baking, prepare the avocado dipping sauce. In a blender or food processor, combine avocado, dairy-free yogurt, lime juice, cilantro, and salt. Blend until smooth and creamy, adding water as needed to reach desired consistency. Once quinoa bites are done, serve warm with avocado dipping sauce on the side.
