Dairy-Free Quinoa Croquettes (Tequeños de Quinua)

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 0.5 cup Carrot
• 0.5 cup Peas
• 0.5 cup Corn
• 0.5 cup Red Bell Pepper
• 0.25 cup Onion
• 1 clove Garlic
• 1 cup Breadcrumbs
• 1 serving Flax Egg
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Combine the 1 cup Quinoa and 2 cups Vegetable Broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and let it cool completely.
2. 2While the quinoa is cooking, heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the 0.25 cup Onion and 1 clove Garlic, and cook for 3-4 minutes, stirring often, until the onion is softened and the garlic is fragrant. Add the 0.5 cup Carrot, 0.5 cup Peas, 0.5 cup Corn, and 0.5 cup Red Bell Pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
3. 3In a large bowl, combine the cooled 1 cup Quinoa and the cooked vegetables from the skillet. Add the 1 serving Flax Egg, 0.5 tsp Salt, and 0.25 tsp Pepper. Mix everything together thoroughly until well combined.
4. 4Take about 2 tablespoons of the quinoa mixture at a time and roll it between your hands to form small, oval-shaped croquettes, about 2 inches long. You should have about 12-16 croquettes.
5. 5Place the 1 cup Breadcrumbs in a shallow dish. Roll each croquette in the breadcrumbs, making sure to coat all sides evenly.
6. 6Arrange the breaded croquettes in a single layer on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20 minutes, flipping them halfway through, until they are golden brown and heated through.

Substitutions

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