Peruvian & World Recipes

Quinoa Arancinis

Quinoa Arancinis
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Quinoa Arancinis

Course: AppetizersCuisine: Peruvian

Delicious Quinoa Arancinis: Cooked white quinoa mixed with shallots, garlic, and Parmesan, formed into balls, coated in rice flour, dipped in beaten eggs, and crusted with breadcrumbs. Fried to golden perfection in a mix of olive oil and butter, these savory bites offer a delightful blend of quinoa and Italian flavors.

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Ingredients

  • 1 cup white quinoa

  • 1/4 cup small diced shallot

  • 3 Tbsp Olive oil

  • 3 Tbsp butter

  • 1 Tbsp garlic paste or minced

  • 1/2 cup white wine

  • 1 chicken or vegetable stock

  • 2 cup Shredded parmesan

  • 2 cups rice flour (or any starch)

  • 2 cup gluten-free breadcrumbs or panko

  • 2 Eggs beaten

Directions

  • In large pot sauté shallots with olive oil and butter. When soft and translucent add the garlic.
  • Incorporate the quinoa and sauté for one minute. Add the wine. Let the alcohol evaporate.
  • Add the stock and let it fully boil. Then reduce the temperature and let it cook for 20 minutes. It should be cooked. Turn off the heat.
  • Add the cheeses and combine. Try salt and pepper.
  • Pour the mixture over a cookie sheet and cover with plastic wrap. Do not leave any space between the quinoa mixture and the plastic paper.
  • Refrigerate at least 2 hours.
  • Cut into one-inch cubes and roll each cube into a ball.
  • Pass the ball through the beaten eggs and then roll over the crumbs.
  • Deep fry until golden brown.

Notes:

  • Huacatay, Rocoto, or Huancaina will be great dipping sauces!

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