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Cheesy cheddar and corn quinoa bites with a spicy yogurt dip.
For the quinoa bites:
Rinse quinoa then combine with water in a small sauce pan. Bring to a boil and then cover and simmer until water is absorbed (about 20 minutes). While quinoa cooks, combine remaining ingredients in a large bowl.
Preheat oven to 350ºF and line a baking sheet with parchment paper or Silpat. Add quinoa to the bowl when finished cooking and combine all ingredients with clean hands.
Form mixture into golfball-sized balls. (This will be messy but they should come together enough to form balls. If not, add a bit more breadcrumbs.) Place on baking sheet. Bake for 20 minutes.
If any of the balls have cracked while cooking, reshape them while still hot, then let cool to harden.
For the dipping sauce, combine yogurt and Sriracha in small bowl and stir together.
Adapted from Tablespoon via Bev Cooks.
My immersion blender came with a small bowl and attachment that allows it to work like a food processor. I love it. It is great for small quantities such as this margarine rub for corn. I had a smidgeon of the mixture left over and used it on a grilled cheese sandwich. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!