Crispy Quinoa Parmesan Bites with Lemon Scallion Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking sheet or line it with parchment paper and brush it with a little olive oil.

2. 2

   Place the quinoa in a small saucepan with the water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes, until the water is absorbed. Spread the cooked quinoa on a plate for 5 minutes so the steam escapes and the mixture does not get soggy.

3. 3

   In a bowl, combine the cooked quinoa, 40 g (about 1 1/3 oz) grated Parmesan, the breadcrumbs, the beaten egg, half of the scallion, the parsley, the garlic powder, half of the lemon zest, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 tablespoon olive oil.

4. 4

   Shape 16 small bites, pressing them firmly with your hands or a cookie scoop. Place them on the baking sheet and sprinkle the remaining 20 g (about 2/3 oz) Parmesan over the top.

5. 5

   Bake at 220 °C / 425 °F for 18 to 20 minutes, turning the bites halfway through, until golden and crisp around the edges.

6. 6

   While they bake, make the cream by stirring together the Greek yogurt, lemon juice, honey, the remaining scallion, the remaining lemon zest, 1/4 teaspoon salt, and the remaining black pepper in a small bowl.

7. 7

   Let the bites rest for 3 minutes after baking so they can set. Serve hot or warm with the lemon scallion cream on the side.