These bean bites are tasty and healthy on their own, but are equally as good wrapped in a tortilla with salad! They are a good alternative to falafel (though in my opinion, you can never have too much falafel, so it doesn’t really NEED an alternative). I served these little babies with a baked sweet potato topped with baby spinach leaves and steamed broccoli – with a drizzle of homemade tahini sauce over everything.

Quinoa Bean Bites
Serves 4
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  1. 1 C Tricolore/Red/White quinoa
  2. 2 C Vegetable broth
  3. 1-1/2 C Cooked kidney beans (1 Can)
  4. 1/3 C Cooked corn (canned or frozen and defrosted are also fine)
  5. 1 Tbsp Olive oil
  6. 1 Tbsp Paprika
  7. 1 tsp Dried oregano
  8. 1/2 tsp Chili powder
  9. 1 tsp Salt
  1. Rinse the quinoa and add to a pot with the broth. Bring to a boil then reduce the heat and simmer, covered, for approx 15 minutes, until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork.
  2. Meanwhile, mash the beans until fairly well mashed but with some texture.
  3. Preheat oven to 350F/180C.
  4. In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.
  5. Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper or foil sprayed with oil.
  6. Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.
Adapted from Coconut and Berries
The Pescetonian
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