You know those nights when you’re left with just a dab of mashed potatoes? You hate to toss them out, yet there’s not enough do serve for another meal. So why not use them to make these gluten free poppers? You only need 1/2 cup! And there’s no need for breadcrumbs in these bite-size babies, because you’ll use the healthy goodness of Quinoa, instead.
Full of flavor, these Quinoa Potato Poppers are easy to prepare, making them a perfect little appetizer or snack.
- quinoa - 1 cup (cooked)
- potatoes - 1/2 cup (mashed - leftover)
- tomato paste - 1 Tablespoon
- parmesan cheese or non-dairy cheese - 1/4 cup
- white or yellow onion - half - finely chopped
- garlic powder - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- butter or non-dairy butter - 2 Tablespoons
Preheat oven to 350 degrees Fahrenheit. Spray cookie sheet.
Cook the Quinoa per the directions on the package (so that you wind up with 1 cup cooked).
Finely chop half of a white or yellow onion and saute in 2 Tablespoons butter until translucent and golden.
Measure and mix together: the Parmesan cheese, garlic powder, sea salt and cooked quinoa. Add the tomato paste and mashed potatoes and work through. Form balls and place onto prepared baking sheet.
Bake 18 - 22 minutes. Oven temperature may vary, so keep an eye on them.
The outsides will be a bit crispy. Cool slightly before using a spatula to ease them from the cookie sheet. The insides will still be hot!
Enjoy plain or with your favorite gluten free salad dressing, dip or hummus. :)
Makes 12 - 18 (depending on the size)