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Quinoa Arancini

Total Time

Prep/Total Time: 30 min.

Makes

3 servings

We love arancini, but they’re not the healthiest thing going! I wanted to make a version that we could enjoy guilt-free. I substituted quinoa for rice and tried baking instead of frying. Now we can have them any time. —Sabrina Ovadia, New York, New York
Quinoa Arancini Recipe photo by Taste of Home

Ingredients

  • 1 package (9 ounces) ready-to-serve quinoa or 1-3/4 cups cooked quinoa
  • 2 large eggs, lightly beaten, divided use
  • 1 cup seasoned bread crumbs, divided
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cubes part-skim mozzarella cheese (3/4 inch each)
  • Cooking spray
  • Warmed pasta sauce, optional

Directions

  1. Preheat oven to 425°. Prepare quinoa according to package directions. Stir in 1 egg, 1/2 cup bread crumbs, Parmesan cheese, oil, basil and seasonings.
  2. Divide into 6 portions. Shape each portion around a cheese cube to cover completely, forming a ball.
  3. Place remaining egg and 1/2 cup bread crumbs in separate shallow bowls. Dip quinoa balls in egg, then roll in bread crumbs. Place on a greased 15x10x1-in. baking pan; spritz with cooking spray. Bake until golden brown, 15-20 minutes. If desired, serve with pasta sauce.

Test Kitchen tips
  • When you substitute quinoa for rice in the classic version of arancini, it adds a slight crunch.
  • Spritzing with cooking spray helps the bread crumbs brown a bit.
  • Nutrition Facts

    2 arancini: 423 calories, 19g fat (6g saturated fat), 142mg cholesterol, 1283mg sodium, 40g carbohydrate (4g sugars, 5g fiber), 21g protein.

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