Nutty Quinoa Nuggets with Mango Salsa

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These nuggets are so tasty and are fun-food…by this I mean eat-with-hands kind of good! Not only are they packed with protein but they are also bursting with flavour and crispyness. The mango salsa is optional but if I was you I wouldn’t miss out on adding it to these bites of heaven! 


Preparation time: 40 minutes (including cooking time)


Ingredients (Makes approx. 16 nuggets):

Nuggets:

  • 250g Quinoa
  • 3 Green Chillies
  • 1/2 tsp Red Chilli Powder
  • 2 1/2 tbsp Crunchy Peanut Butter (no added oil, sugar, additives or salt)
  • 3 long Celery Sticks
  • 1 1/2 tsp Salt
  • 1 tbsp Mustard Seeds
  • 1 cup fresh Corriander
  • 240g drained Cannelini Beans
  • 3 tbsp Gluten Free Flour
  • 1/2 Lemon juiced
  • Olive Oil for cooking

Mango Salsa:

  • 1 cup diced ripe Mango
  • 1 cup fresh Coriander
  • Pinch of Salt
  • 1 tbsp Lemon juiced
  • 1/4 tsp Chilli Powder

Method:

  1. Boil the quinoa following packet instructions (usually for 15 minutes) and drain well
  2. Place the green chillies and celery in a mixer until finely chopped
  3. Add the peanut butter and mustard seeds and mix in mixer until it is incorporated and paste-like
  4. Add the quinoa, red chilli powder and salt and mix until the mixture becomes sticky but not smooth (30 seconds)
  5. Add the coriander and lemon juice for the nuggets and pulse the mixer until the coriander is finely chopped but not puréed
  6. Add the cannelini beans and pulse further until the mixture begins to thicken further
  7. Add the flour and chilli powder and pulse in the mixer
  8. Remove the mixture into a bowl and leave to sit for 15 minutes so the mixture can stiffen
  9. Chop the mango and coriander finely for the salsa and mix with the lemon juice, salt and chilli powder
  10. Heat a frying pan to a moderate heat and fill with 1-2 mm of olive oil
  11. Create balls out of the quinoa mixture and drop them into the pan and let a golden crust form
  12. Flip the balls over and flatten using a spatula to form a nugget shape and cook until golden on this side
  13. Flip the nuggets over again and cook for a further 3-4 minutes until crispy but not burnt (lower heat if necessary)
  14. Remove the nuggets from the pan and drain on kitchen paper towel
  15. Serve up and get stuck in with your hands…and a big dollop of mango salsa on top if you are feeling tropical
  16. Enjoy my Little Peas!

 


 

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