This delectable appetizer or snack brings together Asian flavors of edamame, ginger and soy sauce with quinoa and is baked in the oven for a tasty, better-for-you bite.
This sponsored recipe is brought by Kikkoman® as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Natalie Rizzo, MS, RD
- ½ cup quinoa, uncooked
- 1 cup water
- 1 teaspoon diced ginger
- 1 teaspoon minced garlic
- ¾ cup diced broccoli, stems removed
- ⅓ cup cooked edamame beans
- 3 tablespoons Kikkoman® Less Sodium Soy Sauce, divided
- 2 large eggs
- ⅓ cup Kikkoman® Panko
- ¼ cup whole wheat flour
- 1 tablespoon vegetable oil
- ½ cup 2% plain Greek yogurt
- 2 teaspoons Kikkoman® Sriracha Hot Chili Sauce
Preheat oven to 400° F. In a small saucepan, combine the quinoa and water and bring to a boil. Once it reaches a boil, cover and reduce heat to low. Simmer for 15 minutes (all the water should be absorbed). Set quinoa aside to cool. In a large bowl, combine the ginger, garlic, broccoli, edamame beans, 2 tablespoons soy sauce, eggs, panko, flour and quinoa. Stir until well combined. Drizzle the vegetable oil on a baking sheet and use a paper towel to coat the sheet with oil. Using your hands, form small bites (about 2-inch diameters) and place on the baking sheet. Cook for 5 minutes and then flip. Cook for an additional 5 minutes. While the bites are baking, making the dipping sauce by combining 1 tablespoon soy sauce, Greek yogurt and sriracha in a small bowl. Stir until well combined. Serves 5-6.
Serving Size: 2 bites plus 2 tablespoons of dipping sauce
CALORIES 162; TOTAL FAT 6g; SAT. FAT 1g; CHOL. 64mg; SODIUM 418mg; CARB. 19g; FIBER 2g; SUGARS 2g; PROTEIN 9g