Quinoa Vegan Arancini

Quinoa Vegan Arancini

Enjoy this quinoa dish @pes.catarian.diet. For this recipe, I used 1/2 cup traditional and 1/2 cup Inca red quinoa. 



1 cup cooked Ancient Harvest Traditional (½ cup) and Red Inca Quinoa (½ cup)
1 tbsp minced garlic
1 ½ tsp dried Italian herbs
1 Tbsp nutritional yeast
1 Tbsp GF breadcrumbs
Small slices or shredded Vegan Mozzarella cheese


1 Tbsp flax meal
3 Tbsp water (leave for 5 minutes to thicken)
Salt & pepper to taste

3 Tbsp nutritional yeast
3 Tbsp GF breadcrumbs
Mix in a bowl

Spicy Tomato Sauce:
1 can Diced Tomatoes
1 1/2 tsp Italian herb seasoning
1-2 TBSP sriracha
Salt & pepper to taste


Mix all ingredients in a bowl, once the flax meal mixture has thicken.
Roll quinoa mixture into balls and roll gently with coating.

Place on parchment paper and air fry for 15-20 min at 180C/350F until lightly browned and crispy.

Spicy Tomato Sauce:
Cook on low for 15mins until thickened