I was eager to try these quinoa tots because.... tots!
I don't know if it's a Chicago thing or a "thing," in general, but if tater tots are on the menu I consider the restaurant to be four-star (only earning the fifth star if cheese is available as a topping or dipping sauce, I know, high standards!).
You can't eat healthy ALL the time... or can you? Now that I have two little eyes and hands on everything I eat, I've been trying to be more proactive about finding healthy substitutes.
I'm happy to report these tater tots exceeded my expectations and I'm looking forward to making them again. The ingredients were easy to get, the recipe is simple to follow and more importantly, they were a hit with the family. I substituted ranch dipping sauce for one made with plain Greek yogurt and a ranch mix for those of you that are fans of condiments.
1 1/2 cups Cooked quinoa
2 medium size broccoli florets, raw
4 cloves carlic
3 tbsp parsley
1 yellow Onion
1 1/2 tbsp lemon juice
1 tsp salt & pepper
1 tbsp olive oil
Preheat oven to 400 degrees (F).
Cook quinoa on the stove according to the package instructions.
Steam broccoli for 8 - 10 minutes and allow to cool.
Saute diced onion in the olive oil for 5 minutes, add garlic and cook for 1 more minute, then allow to cool.
Chop broccoli into small pieces and place in a large mixing bowl. Add the cooked onion, garlic, prepared quinoa, parsley, lemon juice, Parmesan, beaten egg, salt and pepper. Stir really well, mashing the ingredients together a bit with a potato ricer or the back of a spoon.
Scoop 1 rounded, firmly packed tablespoon of the mixture and squeeze a few times in your hand, then shape into a tater tot shape.
Place the tots, slightly separated, on a parchment lined baking sheet.
Bake for 18 minutes.
Turn the oven to broil for 2 more minutes until they are golden brown and slightly crispy.
Allow to cool for 5 minutes before serving.