These crunchy snacks are a great alternative to traditional arancini, which are made with rice. Quinoa arancini are also a great way to add some extra protein and nutrients to your diet, making them a healthy and delicious option for any occasion.
I've been in a bit of a cooking slump this month. The weather is all over the place, life had been chaotic, and it's been easy to just make the same old standbys week in and week out. But after hearing, "Again? Didn't we just eat tacos the other day?" I realized it was time to find some new things to try.
My most trusted source for finding a new recipe that all of us will love is Taste of Home magazine. I've subscribed since the 90s, and I've been a Community Cook since 2016. I sat down with a stack of issues and saw these Quinoa Arancini.
I couldn't find ready to serve quinoa, but it's easy enough to make it yourself. I used panko instead of regular bread crumbs, it's what I always have on hand. The recipe makes 6 large arancini, you could definitely use smaller cheese cubes and do 12 for "appetizer" sized portions.
I froze some and they reheated beautifully, so next time I'll do a double batch and freeze more. Thank you so much to Sabrina O. for sharing her recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Community Cook? Check out the requirements and apply here.
Quinoa Arancini
Yield: 6
ingredients:
- 1 package (9 ounces) ready-to-serve quinoa or 1-3/4 cups cooked quinoa
- 2 large eggs, lightly beaten, divided use
- 1 cup seasoned panko bread crumbs, divided
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 cubes part-skim mozzarella cheese (3/4 inch each)
- Cooking spray
- Warmed pasta sauce, optional
instructions:
- Preheat oven to 425°. Prepare quinoa according to package directions. Stir in 1 egg, 1/2 cup bread crumbs, Parmesan cheese, oil, basil, and seasonings.
- Divide into 6 portions. Shape each portion around a cheese cube to cover completely. Shape quinoa around filling, forming a ball.
- Place remaining egg and 1/2 cup bread crumbs in separate shallow bowls. Dip quinoa balls in egg, then roll in bread crumbs. Place on a greased 15x10x1-in. baking pan; spritz with cooking spray. Bake until golden brown, 15-20 minutes. If desired, serve with pasta sauce.
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