Quinoa and carrot bites

Quinoa and carrot bites
Quinoa and carrot bites

When we have an event, we appreciate a starter or pica-pica that can be eaten as hot as cold or warm and that is sufficiently complete. This is especially important in the hot months, since we do not have the same appetite in summer as in winter and we usually fill up before, in addition to saving us having to spend a lot of time in the kitchen doing many more things.

An entree that meets these characteristics are these quinoa and carrot snacks that, in addition, do not require much complication, as you can see throughout the recipe.

On the one hand, quinoa gives us complete proteins because it contains all the essential amino acids, energy for its content in complex carbohydrates that, moreover, are low glycemic index and give us a feeling of fullness for longer; omega 3 for the heart, fiber , calcium , magnesium and zinc .

The carrot , for its part, benefits us by its content in carotenes (especially in beta carotene ), vitamin C , folic acid , phosphorus and iron .

Below, we show you how to make these snacks without much difficulty and without having to invest too much time.

Difficulty levelPreparation timeRations
Easy45 m.For 3 people

Ingredients

  • 75 gr. of quinoa
  • 1 medium carrot
  • 1 onion
  • 3 spoons of mashed potatoes
  • 2 tablespoons of coriander
  • 60 gr. of almond flour
  • 1 pinch of pepper
  • 1 pinch of salt
  • 8 tablespoons of extra virgin olive oil

Instructions

  1. We put the quinoa in a colander and wash it under the tap until the water comes out clean. Once we have it thoroughly washed, we put it in a saucepan with twice as much water as quinoa and a little salt, and let it cook for 12 or 14 minutes. Remove from heat, we go through cold water in a colander, drain and reserve. Wash and grate the carrot, grate the onion and finely chop the cilantro and, in a bowl, mix everything with the rest of the ingredients until a uniform dough is left. We are taking with a spoon lots of dough and we give them a circular shape and a little flattened, leaving the sides smooth. In a nonstick skillet, pour the oil and put it to heat over medium heat. When it is a little hot, we are throwing the snacks we have formed trying not to touch each other to be able to turn around more easily. When they are golden brown on the one hand, we turn them over so that they are also brown on the other side. Once browned on both sides, we remove them and place them on absorbent paper to remove excess oil.
  2. We put the quinoa in a colander and wash it under the tap until the water comes out clean. Once we have it thoroughly washed, we put it in a saucepan with twice as much water as quinoa and a little salt, and let it cook for 12 or 14 minutes. Remove from heat, we go through cold water in a colander, drain and reserve.
  3. Wash and grate the carrot, grate the onion and finely chop the cilantro and, in a bowl, mix everything with the rest of the ingredients until a uniform dough is left.
  4. We are taking with a spoon lots of dough and we give them a circular shape and a little flattened, leaving the sides smooth.
  5. In a nonstick skillet, pour the oil and put it to heat over medium heat. When it is a little hot, we are throwing the snacks we have formed trying not to touch each other to be able to turn around more easily.
  6. When they are golden brown on the one hand, we turn them over so that they are also brown on the other side. Once browned on both sides, we remove them and place them on absorbent paper to remove excess oil.
Quinoa and carrot bites ready!
Quinoa and carrot bites ready!

Notes

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