These Quinoa Onion Bites are the perfect healthy gluten free finger food! Packed with flavor, you won't believe how delicious healthy can taste.
These Quinoa Onion Bites are the perfect healthy gluten free finger food! For more small plates and finger foods, make sure you check out the full Recipe Redux collection below.
My favorite restaurants have always been the ones where the appetizers sounded better to me than the entrees. Appetizers are always so packed with flavor, and there is nothing more fun to me that a table filled with many different tastes and textures.
When it comes to summer, I love to create meals basted on small plates and finger foods that can be made ahead. Ideally, they are something that is easy to take along to a BBQ or a beachside party.
Since healthy isn't always easy to find at gatherings, I like to make sure that I have at least one dish like these Quinoa Onion Bites. They are packed with flavor and can easily be made vegan.
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These little quinoa bites are made complete with a garlic chive sauce that will have you coming back for more.
What are your favorite healthy finger foods?
Quinoa Onion Bites
- 2 cups cooked quinoa
- 1 large onion chopped
- ¼ cup cheddar cheese or Daiya optional
- ¼ cup chopped chives
- ¾ cup quinoa flour I prefer toasted – or flour of choice
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- 2 eggs or flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water
- 1 tablespoon lemon juice
- Coconut or organic canola oil for cooking
- If using flax eggs, combine ground flax seeds with warm water and mix well. Set aside to thicken. (Skip this step if you are using eggs.)
- In a medium bowl combine quinoa, cheese, onion and chives. Add flour, cayenne pepper and sea salt. Toss until coated.
- Beat eggs and lemon juice together. Combine with quinoa mixture and mix well.
- Form into small balls and refrigerate for 15 minutes.
- Heat a large skillet to medium heat and coat well with oil. (Make sure you allow your skillet to get warm before adding quinoa) Cook for 5 to 7 minutes per side or until brown.
To make the dipping sauce combine ½ cup Greek yogurt or vegan sour cream with 2 teaspoons minced garlic (more or less to taste), 2 tablespoons chopped fresh chives, ½ teaspoon sea salt, ¼ teaspoon fresh ground pepper and ⅛ teaspoon cayenne pepper (optional). Mix well and refrigerate until ready to serve.
Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about ¼ inch deep. (I do a box at a time.) Bake on 220 degrees for 2 ½ hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.