With Veganuary currently in full swing, I (like many others) have been inspired to turn my hand to more meat-and-dairy-free recipes, the parameters of which I'm quickly learning, stretch way beyond all those tofu-shaped first impressions.
Arguably, one of the most important keystone ingredients that we have to thank for this pleasantly-surprising array of plant-based possibilities … is Quinoa.
A still widely unfamiliar (and just as frequently mispronounced) grain, quinoa has a similar quality to cous-cous, but with a far superior nutritional profile.
Couple this factor with quinoa's unique goes-with-everything flavour palette, and it's no wonder that some of the best plant-based recipe re-inventions to come out of Veganuary – have their roots in THIS protein-packed pantry essential!
A perfect example?
Sunried Tomato & Vegan Mozzarella Quinoa Arancini!
Made using quinoa in place of rice, Aranacini quickly becomes a healthy, satisfying and delicious meal, and the best bit of all – it's simple and quick to make using Quinola ready-to-use quinoa.
Quinola is made using only the highest quality grains, from farmers who work without the use of pesticides, chemicals or fertilizers, and who practice ‘dry agriculture’ to help preserve precious water supplies.
For this recipe, I used their red and white Express Quinoa, but the recipe would work just as well with the Wholegrain, or White & Black grains.
All you’ll need for the recipe is:
1 pack Quinola Express Quinoa
½ cup breadcrumbs
40ml of an egg substitute
1 cup vegan mozzarella
½ tub of Nurishh plant-based garlic & herb spread
Garlic salt
Onion powder
Salt
Pepper
Sundried tomatoes
For rolling
½ cup of egg substitute
½ cup breadcrumbs
Bake the Quinoa Arancini for 25 minutes at 180 degrees (fan oven) or until golden brown.
Serve with salad and a drizzle of olive oil for best results.
Sponsored by Quinola