Quinoa Croquetas with Dairy-Free Aioli

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1/4 cup Onion
• 1/4 cup Red Bell Pepper
• 2 cloves Garlic
• 1/2 tsp Smoked Paprika
• 1/2 cup Breadcrumbs
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Vegan Mayonnaise
• 1 clove Garlic
• 1 tbsp Lemon Juice

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

Instructions

1. 1Rinse the 1 cup of Quinoa in a fine-mesh sieve under cold running water. Combine the rinsed 1 cup of Quinoa and the 2 cups of Vegetable Broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. 2While the quinoa is simmering, dice the 1/4 cup of Onion and the 1/4 cup of Red Bell Pepper into small pieces. Heat the 2 tablespoons of Olive Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the diced 1/4 cup of Onion and 1/4 cup of Red Bell Pepper to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened.
3. 3Add the 2 cloves of minced Garlic and the 1/2 teaspoon of Smoked Paprika to the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4In a large bowl, combine the cooked quinoa, the sautéed vegetable and garlic mixture, the 1/2 cup of Breadcrumbs, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Mix everything together thoroughly until well combined.
5. 5Shape the quinoa mixture into small croquettes, about 5.08 cm long and 2.54 cm wide. You should have about 12-16 croquettes.
6. 6In a separate small bowl, combine the 1/2 cup of Vegan Mayonnaise, the 1 clove of minced Garlic, and the 1 tablespoon of Lemon Juice. Stir until smooth to create the dairy-free aioli.
7. 7Carefully place the formed croquettes into the skillet with the remaining 2 tablespoons of Olive Oil (if needed, add more oil to ensure the croquettes are about 0.635 cm deep in oil) over medium heat (176.7°C / 175°C). Fry the croquettes for 3-5 minutes per side, until they are golden brown and crispy all over. Remove the croquettes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot Quinoa Croquetas immediately with the prepared dairy-free aioli on the side.

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