It’s no secret nowadays how good quinoa is for us, and this delicious lunch entree surprises with its unique blend of earthy-crunchy flavors. Not only that, but it’s gluten-free!
Ingredients:
Croquettes
- 1 cup Quinoa
- 1/2 cup Gorgonzola Cheese
- 1 tiny Carrot, shredded
- 1 tiny Green Pepper, minced
- 1 baby Red Onion, minced
- 3-4 Eggs, beaten
- 1/2 tsp Salt
Vinaigrette
- 2 tbsp White Truffle Oil
- 1 tbsp Umeboshi Vinegar
- 1 tsp ground Yellow Mustard Powder
- Splash of Pomegranate Juice
- Pinch of Salt and Pepper
Cook the Quinoa in slightly more than 2 cups of water. When the Quinoa is good and mushy, melt in the Gorgonzola. At this point you may want to let it chill a little until it is cool enough to handle, at which time you can add the vegetables, eggs, and salt, working them in consistently. Now form the mixture into 2 ounce balls with either an ice cream scoop or your hands, placing them onto a well oiled tray. Bake the croquettes at 350 degrees for around 20 minutes or until they are a delectable golden brown.
While the croquettes are baking, whisk together all of the vinaigrette ingredients until the mixture is incorporated. Refresh at service and drizzle over top of the croquettes.
