Meatless Monday Recipe – Kid Friendly Quinoa Arancini

8 Jul

Quinoa Arancini

School’s out and kids are home!!!  What to do with them!?!?  What to cook for them?!?!?   Decisions! Decisions!  Arggghhh!  Now I know this isn’t the easiest recipe out there and will probably mean you have to prepare in advance and ensure you have all the ingredients but just think of the fun you could all have together when making them?  Your kids will have fun rolling the spiced pine nut quinoa mixture into golf ball sized spheres.  Serve these along your favourite home-made sauce and voila!

Serves 8


  • 1/2 cup pine nuts
  • 1/2 cup quinoa, rinsedQuinoa-Arancini
  • 1 cup vegetable stock
  • 2 eggs, beaten
  • 1/4 cup olive oil
  • 1/2 cup parsley, chopped
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • 1 cup almond flour*
  • 1/2 cup coconut flour*
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • black pepper, to taste

*These grain-free flours make this dish ideal for those with gluten allergies and add a delicious nuttiness flavor. Both can be found in the dry good section of many grocery stores, but equivalent amounts of All Purpose flour can also be substituted.

Adult: Preheat your oven to 375 degrees. Spread the pine nuts out in a large baking dish and toast for 10-15 minutes, checking every few minutes to shake the pan or flip the pine nuts using a spatula to ensure an even toasting. Remove from the oven and set aside to cool. When the pine nuts have cooled, chop them roughly. Prepare the baking sheet with a light layer of cooking oil.

Together: Bring the quinoa and vegetable stock to a boil in a small saucepan over medium-high heat. As soon as the stock boils, cover the pot, turn heat down to low and simmer for about 15-20 minutes, or until the stock has absorbed. Fluff with a fork, transfer to a baking sheet and spread the quinoa out across the baking sheet to cool it.

Kid: Whisk the the egg and oil together in a small bowl.

Together: In a separate small mixing bowl, whisk the chopped pine nuts, parsley, garlic, onion powder, flours, yeast, sage, rosemary, salt and peppers together, taking care to ensure the ingredients are evenly distributed. Whisk the egg oil mixture into the bowl. Add the cooked quinoa, mixing well.

Kid: Roll the quinoa pine nut mixture into spheres roughly the size of golf balls. Transfer the quinoa balls onto the prepared baking sheet.

Adult: Put the arancini in the oven and bake for 30-35 minutes, or until golden on the outside or cooked through. Serve with your favorite savory dipping sauce and enjoy!


Until next time,

Have a fit and fabulous day!!




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