Air Fryer Broccoli and Quinoa Bites with Gouda Center, Honey Mustard Dip, and Paprika Pepitas

Instructions

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   1. In a large bowl, combine the finely chopped broccoli, cooked and cooled quinoa, beaten egg, breadcrumbs, grated Parmesan, minced garlic, chives, 1/2 teaspoon salt, 1/4 teaspoon black pepper, half of the smoked paprika, and 2 teaspoons of the olive oil. Mix well until you have a mixture that can be compacted; if it feels too wet, add a little more breadcrumbs.

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   2. Divide the mixture into 16 portions. Take one portion, flatten it in your hand, place a small gouda cube in the center, and close it up to form a compact ball or croquette. Repeat with the remaining mixture.

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   3. In a small bowl, toss the pumpkin seeds with the remaining olive oil, the remaining smoked paprika, and a pinch of salt. Set aside.

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   4. Preheat the Air Fryer to 375°F / 190°C for 3 minutes. Lightly grease the basket.

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   5. Arrange the bites in a single layer in the basket, leaving a little space between them. Cook at 375°F / 190°C for 10 to 12 minutes, turning halfway through, until golden and firm.

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   6. While they cook, make the dip by stirring together the Greek yogurt, Dijon mustard, honey, lemon juice, remaining pinch of salt, and remaining pinch of black pepper in a small bowl.

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   7. Place the seasoned pumpkin seeds on a small piece of air fryer paper or in an air fryer-safe dish and toast them at 320°F / 160°C for 3 minutes, shaking once, until lightly puffed and fragrant.

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   8. Serve the broccoli and quinoa bites hot, with the honey mustard dip on the side and the paprika pepitas sprinkled over the top or served separately for crunch.