Golden Mini Quinoa, Cheese and Pumpkin Triangles
Soft on the inside and golden on the outside, these little triangles are made with cooked quinoa, tender pumpkin, and melted cheese. They are fun for small hands, easy to bite, and perfect for a kids’ meal or savory snack.
Ingredients
- 180 g cooked quinoa (cold or tibia)
- 120 g cooked pumpkin puree (tipo castilla or butternut)
- 80 g shredded mozzarella cheese (parte for the mezcla and parte for cubrir)
- 1 unit egg (lightly beaten)
- 35 g ground oats (puede hacerse triturando avena tradicional)
- 10 g finely chopped chives (aporta sabor suave)
- 10 ml olive oil (for brush the bandeja and the pieces)
- 1 g garlic powder (optional pero suave)
- 1 g sweet paprika (for color)
- 2 g salt (ajustar to taste)
- 60 g plain thick yogurt (for servir)
- 30 g finely grated cucumber (for mezclar with the yogur)
- 5 ml lemon juice (for the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or line it with parchment paper and brush it with 1 teaspoon of the olive oil.
- 2
In a large bowl, mix the cooked quinoa, pumpkin puree, 60 g of the shredded mozzarella, the egg, ground oats, chives, garlic powder, sweet paprika, and salt until you get a moist but shapeable mixture.
- 3
Let the mixture rest for 5 minutes so the ground oats can absorb some of the moisture.
- 4
With lightly damp hands, take small portions of the mixture and shape 12 compact little triangles. Place them on the prepared tray.
- 5
Brush the tops of the triangles with the remaining teaspoon of olive oil and sprinkle the remaining 20 g of shredded mozzarella over them.
- 6
Bake for 18 to 20 minutes at 200 °C / 400 °F, or until the mini triangles are set and golden around the edges.
- 7
While they bake, stir together the plain thick yogurt, finely grated cucumber, and lemon juice in a small bowl to make a smooth dipping sauce.
- 8
Let the mini triangles cool slightly for 3 to 5 minutes and serve them with the yogurt-cucumber sauce on the side.
Chef tips
If the mixture feels too wet, add 1 extra tablespoon of ground oats. For a crispier texture, leave the triangles in the oven for 2 extra minutes at the end, watching closely.
Substitutions
You can use Oaxaca cheese or another mild melting cheese instead of mozzarella. Chives can be replaced with finely chopped parsley. Pumpkin can be swapped for cooked mashed sweet potato.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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