
Pumpkin Quinoa Arancini Balls 24 These lightly fried golden delights go oh-so-well with something bubbly to drink. Believe us – we tried it ;) You can bake or fry these quinoa bites, whichever you prefer. Either way, once you see how easily they come together, we hope they’ll become your party snack favourite. Serve them hot with a slice of lemon – or for something a little special, serve with a side of our Vibrant Veggie Dips. Images: Photographically Ingredients 1 medium brown onion finely diced 3 garlic cloves finely diced 2 cups cooked quinoa 1 egg gently beaten (optional) 1 cup roasted butternut pumpkin roughly mashed 1/2 cup flat leaf parsley roughly chopped 1/4 cup pecorino cheese finely grated 1/2 cup breadcrumbs plus extra to coat salt and pepper to taste to fry Instructions In a medium-sized pan, gently fry off the garlic and onion in a tablespoon of oil. When the onions have softened and turned translucent, remove from the heat and place in a medium-sized bowl. Add the quinoa, pumpkin, parsley, cheese and breadcrumbs to the onion and mix well. Add the eggs and season with salt and pepper. Add the quinoa, pumpkin, parsley, cheese and breadcrumbs to the onion and mix well. Add the eggs and season with salt and pepper. To bake: place on a tray and bake in a 160°C oven until the quinoa balls are lightly golden, approximately 20 mins. To fry: Fill a heavy-based pan with oil, about an inch thick. When the oil is hot, carefully drop the quinoa balls into the pan. Depending on the size of your pan, you should be able to fry about 6 at a time. Once browned on one side, gently turn the balls over and brown on the other side - it should only take around 1 min for each side. When they are browned on both sides, remove from pan and allow to drain on paper towel. Share this recipe Print recipe

Pumpkin Quinoa Arancini Balls

These lightly fried golden delights go oh-so-well with something bubbly to drink. Believe us – we tried it ;)

You can bake or fry these quinoa bites, whichever you prefer. Either way, once you see how easily they come together, we hope they’ll become your party snack favourite. Serve them hot with a slice of lemon – or for something a little special, serve with a side of our Vibrant Veggie Dips.

Images: Photographically

Ingredients

1 medium brown onion finely diced
3 garlic cloves finely diced
2 cups cooked quinoa
1 egg gently beaten (optional)
1 cup roasted butternut pumpkin roughly mashed
1/2 cup flat leaf parsley roughly chopped
1/4 cup pecorino cheese finely grated
1/2 cup breadcrumbs plus extra to coat
salt and pepper to taste
to fry

Instructions

In a medium-sized pan, gently fry off the garlic and onion in a tablespoon of oil. When the onions have softened and turned translucent, remove from the heat and place in a medium-sized bowl.

Add the quinoa, pumpkin, parsley, cheese and breadcrumbs to the onion and mix well. Add the eggs and season with salt and pepper.

To bake: place on a tray and bake in a 160°C oven until the quinoa balls are lightly golden, approximately 20 mins.

To fry: Fill a heavy-based pan with oil, about an inch thick. When the oil is hot, carefully drop the quinoa balls into the pan. Depending on the size of your pan, you should be able to fry about 6 at a time.

Once browned on one side, gently turn the balls over and brown on the other side - it should only take around 1 min for each side. When they are browned on both sides, remove from pan and allow to drain on paper towel.

Share this recipe