This is an updated version of my Quinoa Bean Bites, substituting greens for the corn, and adding a delicious avocado cream. I was very happy with the way these turned out, and I enjoyed them for a few lunches later in the week, as the recipe serves four, and there were just two of us. I love leftovers!


Quinoa Bean Bites with Avocado Cream
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  1. 1 cup quinoa (any colour)
  2. 2 cup vegetable broth
  3. 1-1/2 cup cooked kidney beans (1 can)
  4. 7-10 green leaves (spinach, chard, kale, or combination of - washed, stems removed, chopped)
  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. Stir fry the greens in a small amount of coconut (or other) oil, until bright green and wilted.
  3. Meanwhile, mash the beans until fairly well mashed but with some texture.
  4. Preheat oven to 350F/180C.
  5. In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.
  6. Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper or foil sprayed with oil.
  7. Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.
  8. Serve with avocado cream, if desired (see notes)
  1. To make the avocado cream, mash together one ripe avocado with a tbsp lemon or lime juice, 1/2 tsp sea or pink salt, a small handful of chopped fresh basil, and 1/4 cup coconut (or other plain) yoghurt. The more yoghurt you use, the thinner it gets - you don't want it too thin.
The Pescetonian
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