Pumpkin Quinoa Arancini Balls
Snacks

Pumpkin Quinoa Arancini Balls

Serves
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

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
Pureharvest Organic Sunflower Oilto fry

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.

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