Carrot Quinoa Nuggets

Weather you are looking for a kid friendly vegan (covers those with dairy or egg allergies) or gluten free recipe for a playdate or just something different to mix things up these Carrot Quinoa Nuggets might be just what you are looking for. However in our house my husband and I are the ones who devour these tasty little bites. The girls thought they were ok but my oldest isn’t a huge fan of quinoa. Next time I think I will spice them up with a little cayenne pepper and using a less spicy mustard, I use a spicy stone ground mustard when I make these.

Carrot Quinoa Nuggets

Makes 15-16 nuggets, 3-4 servings

1/2 c quinoa

1 1/2 c peeled and chopped carrots

2 TBSP ground flaxseed

1 TBSP gluten free all purpose flour or whole wheat flour

Sea salt and pinch or two of sea salt to taste

1-2 TBSP finely chopped onion

1-2 TBSP dijon or stone ground mustard (used stone ground)

1 c grated or shredded carrots

Sweet Mustard Dipping Sauce

1/2 c stone ground or dejon mustard

1/4 c agave or honey

Preheat oven to 400. In a pot bring 1 cup of water (could also use a vegetable stock if desired) and quinoa to a boil. Cover, reduce heat to low and simmer for 15 minutes, or per package directions. In the mean time boil or steam the chopped carrots. Remove quinoa from heat and let cool, covered, 5 minutes . Puree cooked carrots and mustard in a Vitamix, or food processor, add in onions and 1/2 cup of the quinoa and puree. Last add salt, pepper, flaxseed, and flour and puree scrapping as needed. Scrap mixture into a large bowl and stir in remaining quinoa and grated/shredded carrots. Line a baking sheet with foil and spray with coconut oil or lightly coat with oil. Scoop out golf ball size spoonfuls of mixture and form into a ball and flatten making little nuggets/ patties. Place nuggets on prepared baking sheet. Bake nuggets for 40 minutes, flipping half way through, until golden-brown. Prepare the sauce by whisking together mustard and agave/honey. Enjoy!