Quinoa Nuggets

These Quinoa Nuggets are a fun, easy-to-batch dinner that's perfect for busy weeknights. Crispy on the outside, tender on the inside, and packed with satisfying plant-based goodness, they have a wonderfully hearty texture and beautiful golden edges.

Naturally vegan and gluten-free, they're a family favorite that even picky eaters tend to love. Serve them with your favorite dipping sauces, tuck them into slider buns, or pair them with a fresh salad for a simple, nourishing meal.

For an even quicker dinner, cook the quinoa ahead of time and store it in the refrigerator. With the quinoa already prepared, these nuggets come together in no time, making them an easy go-to recipe for busy days.

Makes: About 12-14 large nuggets

Ingredients

• 2 cups cooked quinoa
• ½ cup potato starch
• ½ cup pea protein
• 2 tablespoons flax egg (made with 1 tablespoon ground flaxseed + 2½ tablespoons water, mixed and rested for 5 minutes)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• ⅛ cup extra virgin olive oil, plus more for brushing or drizzling before baking
• ½ cup water (or veggie stock)
• 1½ teaspoons sea salt

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cooked quinoa, potato starch, pea protein, nutritional yeast, smoked paprika, garlic powder, turmeric, flax egg, olive oil, salt, and water.
3. Mix well until a thick, moldable mixture forms. If the mixture feels too dry, add a tablespoon of water at a time. If it's too wet, sprinkle in a little more potato starch.
4. Using a tablespoon or small cookie scoop, portion the mixture and shape into nugget-sized pieces. Arrange on the prepared baking sheet.
5. Lightly brush or drizzle the tops with extra virgin olive oil to help them crisp and turn golden.
6. Bake for 20 minutes, carefully flipping the nuggets halfway through, until they are crisp on the outside and golden brown.

Serving Suggestions

Serve warm with ketchup, barbecue sauce, vegan ranch, honey mustard, or your favorite dipping sauce. They're also delicious tucked into slider buns, wrapped in lettuce, or served alongside roasted vegetables and a fresh salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer for 5 minutes until warmed through and crisp.