Dairy-Free Peruvian Quinoa Bites

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 cup Black beans
• 1 cup Corn
• 1/2 cup Red bell pepper
• 1/4 cup Red onion
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 1 tbsp Aji Amarillo sauce
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, combine the 1 cup of Quinoa and the 2 cups of Vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes off the heat.
2. 2While the quinoa is cooking, finely chop the 1/2 cup Red bell pepper, the 1/4 cup Red onion, and the 1/4 cup Cilantro.
3. 3In a large bowl, combine the cooked quinoa, 1 cup Black beans, 1 cup Corn, the chopped 1/2 cup Red bell pepper, the chopped 1/4 cup Red onion, and the chopped 1/4 cup Cilantro.
4. 4Add the 2 tbsp Lime juice, 1 tbsp Aji Amarillo sauce, 1/2 tsp Salt, and 1/4 tsp Black pepper to the bowl. Mix everything together thoroughly until well combined.
5. 5Shape the quinoa mixture into small, bite-sized balls, about 2.54 cm in diameter. You should have about 16-20 balls.
6. 6Heat the 1 tbsp Olive oil in a large non-stick skillet over medium heat (176.7°C / 175°C).
7. 7Carefully place the quinoa balls into the heated skillet, making sure not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side, until lightly browned and heated through. They should feel slightly firm to the touch.

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