Buffalo Quinoa Bites with Bleu Cheese Yogurt Dip
Setting your menu for next week's Super Bowl party? These buffalo quinoa bites are sure to be a hit! I always love throwing in a meatless option for my vegetarian foodie friends, or even just for people like me who strive to add more plants to my routine whenever possible. While these don't have to replace your traditional buffalo wings (see my recent post here on how all foods can fit into your healthy routine), they are simply another menu idea to change things up, and a "better for you" choice.
Serve with an extra side of buffalo sauce, and make sure you try out the bleu cheese dip too - a great addition to these bites, but tasty and versatile enough to go with any normal dipping food - pretzels, veggies, you name it.
Give them a try, and let me know what you think!
Buffalo Bites Recipe:
2 Cups Quinoa, Cooked
1 (15 oz.) Can Chickpeas, rinsed (Cannellini beans work, too)
1/3 -1/2 Cup Finely Diced Jalapeños
1/2 Cup Whole Grain Italian Breadcrumbs
1/2 Cup Mozzarella
2 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Chili Powder
1/2 Tsp Cayenne Pepper
3 tablespoons ghee/grass-fed butter
1/2 cup hot sauce (I prefer Frank's)
Cook quinoa according to package and preheat oven to 425º
Meanwhile, make the buffalo sauce: in medium sauce pan, melt butter over low-medium heat. Add hot sauce and stir. Set aside.
In food processor or mixer, combine cooked quinoa, beans, jalapeños, egg, tomato paste, 2 tbsp buffalo sauce, and spices until blended into smooth consistency.
Once combined, add breadcrumbs and cheese.
Using an ice cream scoop or spoon, dish a portion of the mixture, roll into ball and place onto a baking sheet lined with parchment paper.
Continue to do so until all of the mixture has been formed into balls and placed on sheet. Bake on 425º for 25 minutes, rolling over half way through.
Once baked and cooled, roll in buffalo sauce and place on serving tray.
Serve with extra buffalo sauce and bleu cheese dip.
Bleu Cheese Yogurt Dip
Fage 5% (or any full fat plain greek yogurt
1/2 Cup Blue cheese crumbles
1/4 Cup 2% Milk
1/4 Cup Finely Chopped Onion
1 Tsp Minced Garlic
1 Tbsp Chives
1 Tbsp Fresh Lemon Juice
1 Tsp Salt
1/2 Tsp Pepper
Extra Chives to Garnish
Combine all ingredients, chill to serve.
* Recipe inspired by Half Baked Harvest, Tieghan Gerard