Ingredients

  • 1
    cup
  • 2 12
    cups
    low sodium vegetable broth
  • 12
    tsp
    onion powder
  • 12
    tsp
    garlic powder
  • 12
    tsp
    salt
  • 14
    tsp
    pepper
  • Sauce ingredients:
  • 3
    tbsp
    maple syrup
  • 1 12
    tbsp
    tomato paste
  • 2
    tsp
    rice vinegar
  • 1
    tsp
    dijon mustard
  • 1
    tsp
    tamari
  • 14
    tsp
    onion powder
  • 14
    tsp
    garlic powder
  • 14
    tsp
    sea salt
  • 14
    tsp
    sambal

Nutrition Facts

Serving Size: 225 grams
Serves: 4
Amount Per Serving
Calories: 230
% Daily Value*
Total Fat: 2.5g 3%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 590mg 26%
Total Carbohydrate: 46g 17%
Dietary Fiber: 8g 29%
Sugars: 13g 26%
Protein: 7g 14%

Instructions

  1. Thoroughly rinse and drain quinoa, in a fine mesh sieve, under running cold water until water runs clear.
  2. Place quinoa in a medium saucepan with broth and bring to a fast simmer.
  3. Cover with a tight-fitting lid, reduce heat to maintain a low simmer and cook for 30 minutes.
  4. Remove from heat and stir in remaining ingredients. Allow to cool for 5-10 minutes until safe to handle.
  5. Preheat oven to 450 degrees and lightly oil a baking sheet.
  6. Take slightly more than a teaspoon sized amount of mixture and roll and shape with hands to form tots.
  7. Place tots on baking sheet, and lightly spray with cooking oil
  8. Bake for about 25 minutes or until browned and crispy outside.
  9. White tots are baking, combine all sauce ingredients together until thoroughly combined.
  10. Serve hot with dipping sauce. Enjoy!
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