Quinoa and carrot bites
When we have an event, a starter or nibble that can be eaten hot, cold or lukewarm, and that is filling enough, is always welcome. This is especially important in the warmer months, since we don't have the same appetite in summer as in winter and tend to feel full sooner, and it also saves us from spending a lot of time in the kitchen making many other things.
These quinoa and carrot bites are a starter that ticks all these boxes and, what's more, they aren't complicated at all, as you will see throughout the recipe.
On the one hand, quinoa provides complete protein because it contains all the essential amino acids, and energy thanks to its complex carbohydrates, which also have a low glycaemic index and keep us feeling full for longer; it also supplies omega 3 for the heart, fibre, calcium, magnesium and zinc.
Carrots, for their part, benefit us with their carotenes (especially beta-carotene), vitamin C, folic acid, phosphorus and iron.
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Notes
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- Step 1We put the quinoa in a colander and wash it under the tap until the water comes out clean. Once we have it thoroughly washed, we put it in a saucepan with twice as much water as quinoa and a little salt, and let it cook for 12 or 14 minutes. Remove from heat, we go through cold water in a colander, drain and reserve.
Wash and grate the carrot, grate the onion and finely chop the cilantro and, in a bowl, mix everything with the rest of the ingredients until a uniform dough is left.
We are taking with a spoon lots of dough and we give them a circular shape and a little flattened, leaving the sides smooth.
In a nonstick skillet, pour the oil and put it to heat over medium heat. When it is a little hot, we are throwing the snacks we have formed trying not to touch each other to be able to turn around more easily.
When they are golden brown on the one hand, we turn them over so that they are also brown on the other side. Once browned on both sides, we remove them and place them on absorbent paper to remove excess oil. - Step 2We put the quinoa in a colander and wash it under the tap until the water comes out clean. Once we have it thoroughly washed, we put it in a saucepan with twice as much water as quinoa and a little salt, and let it cook for 12 or 14 minutes. Remove from heat, we go through cold water in a colander, drain and reserve.
- Step 3Wash and grate the carrot, grate the onion and finely chop the cilantro and, in a bowl, mix everything with the rest of the ingredients until a uniform dough is left.
- Step 4We are taking with a spoon lots of dough and we give them a circular shape and a little flattened, leaving the sides smooth.
- Step 5In a nonstick skillet, pour the oil and put it to heat over medium heat. When it is a little hot, we are throwing the snacks we have formed trying not to touch each other to be able to turn around more easily.