Crunchy and tender, these are a delightful change to bread-style croutons.
Once the cooked quinoa has cooled, mix with the egg and any seasonings you'd like. Portion mixture out( teaspoon size) into hot greased skillet, flattening slightly.
Once golden, flip and cook other side until crisp and golden. Serve warm or room temperature with your favorite salad.
|Crunchy Quinoa Croutons|
- 1 cup cooked quinoa, cooled
- 1 egg, beaten
- Salt and pepper
- ¼ tsp garlic salt
- 1 tsp Italian seasoning
- Add all ingredients to a bowl and mix until well combined. Add any flavorings as desired.
- Heat a large skillet with some oil (adding more as needed), and place teaspoon size balls (a small cookie scoop or melon baller works great for making the perfect portion) into the hot skillet – pressing the balls down gently to flatten slightly.
- Cook until golden on both sides.