Golden Red Quinoa, Panela Cheese and Toasted Corn Bites with Avocado and Roasted Onion Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the wedges from half of the red onion with 1 garlic clove, 1 teaspoon olive oil, and a pinch of salt. Place on a tray and roast for 12 minutes, until the onion is tender with golden edges.

2. 2

   2. Meanwhile, place the red quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes, until the liquid is absorbed. Spread the cooked quinoa on a plate to cool for 5 minutes.

3. 3

   3. Heat a skillet over medium heat and add the corn kernels with 1 teaspoon olive oil. Cook for 4 to 5 minutes, stirring, until lightly toasted. Set aside.

4. 4

   4. In a large bowl, combine the warm quinoa, toasted corn, 90 g crumbled panela cheese, the finely chopped remaining red onion, 1 minced garlic clove, fresh cilantro, the beaten egg, breadcrumbs, ground cumin, smoked paprika, 1/2 teaspoon salt, and black pepper.

5. 5

   5. Shape 12 compact bites, pressing firmly with your hands. If the mixture feels too wet, add a little more breadcrumbs. Place the bites on a lightly greased tray and brush them with 1 tablespoon olive oil.

6. 6

   6. Bake the bites at 220 °C / 425 °F for 8 minutes. Carefully turn them over, scatter the remaining 30 g panela cheese on top, and bake 6 to 8 minutes more, until golden on the outside.

7. 7

   7. For the cream, place the avocado, roasted onion, roasted garlic, Greek yogurt, lime juice, the remaining 1 teaspoon olive oil, and a pinch of salt in a blender or food processor. Blend until smooth.

8. 8

   8. Serve the bites hot or warm with the avocado and roasted onion cream on the side.