Quinoa Bites with Rocoto Pepper Dip

Ingredients

• 1 cup Quinoa, cooked
• 1/2 cup Sweet potato, grated
• 1/2 cup Corn, kernels
• 1/4 cup Red onion, finely chopped
• 1 Egg
• 1/4 cup Gluten-free breadcrumbs
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• to taste Salt and pepper
• 1 tbsp Avocado oil
• 1/4 cup Avocado oil mayonnaise
• 1 tbsp Rocoto pepper, finely chopped

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

Instructions

1. 1In a bowl, combine the cooked quinoa, grated sweet potato, corn kernels, red onion, egg, gluten-free breadcrumbs, cumin, paprika, salt, and pepper.
2. 2Mix well and form into small bite-sized balls.
3. 3Heat avocado oil in a skillet over medium heat.
4. 4Cook the quinoa bites for about 3-4 minutes per side, or until golden brown and cooked through.
5. 5For the rocoto pepper dip, mix together avocado oil mayonnaise and finely chopped rocoto pepper.
6. 6Serve the quinoa bites warm with the rocoto pepper dip.

Substitutions

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