Southwestern Quinoa Bites With Avocado Dipping Sauce

Makes 14 bites

1 shallot, chopped
1″ section of a fresh jalapeno, seeded and minced
1 c. cooked quinoa
1/2 c. leftover pulp from juicing (if you do not have a juicer at home, simply use grated zucchini)
1/4 c. organic corn kernels
1/4 c. black beans
2 Tbsp. Cara’s gluten-free flour blend (or any flour that you have in your pantry)
1 Tbsp. flaxseed meal + 2 Tbsp. water – allow 5 minutes to thicken
2 tsp. non-dairy milk

For the breading:

1 c. crushed gluten-free cereal or breadcrumbs
1/2 tsp. dried oregano
1/4 tsp. smoked paprika
1/4 tsp. salt


Heat 1 Tbsp. olive oil in a medium skillet and sauté the shallot and jalapeno until translucent. Remove from heat.
Combine all of the ingredients together for the quinoa bites in a medium bowl. In a shallow bowl, whisk the breading ingredients until combined.
Form into balls with hands and then dip into the shallow bowl to coat with the breadcrumb mix.
Place into skillet and cook on all sides until golden brown.
Allow to drain on a paper towel-lined plate and sprinkle salt to season immediately.
Serve with an Avocado Dipping Sauce (see below)

Avocado Dipping Sauce Recipe
Makes 1/4 cup

1/2 small avocado
juice of 1 lime
2 Tbsp. cilantro
1/2″ piece jalapeno (depending on how spicy you like it, increase or decrease the amount)
1/4 tsp. cumin powder
liberal pinch of salt

In a high-speed blender combine everything together until smooth and not too thick. If this is still thick, add 1 teaspoon water at a time until desired dipping consistency.

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