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.