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Recipe: Quinoa Croquettes with Truffle Oil Umeboshi Vinaigrette

quinoa croquettesIt’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!



  • 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


  • 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.