Not only are these quinoa potato poppers a tasty appetizer or game day snack, but they’re also a great solution for leftover mashed potatoes. The poppers are gluten, nut and soy free. (They can also be made dairy-free.)
- 1 cup cooked quinoa
- ½ white or yellow onion, finely chopped
- 2 tablespoons butter or nondairy butter
- ¼ cup Parmesan or nondairy cheese
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1 tablespoon tomato paste
- ½ cup leftover mashed potatoes
Preheat oven to 350° F. Spray cookie sheet with cooking spray.
Cook the quinoa per the package directions.
Sauté the chopped onion in 2 tablespoons butter, until translucent and golden.
Mix the Parmesan cheese, garlic powder, sea salt and cooked quinoa. Add the tomato paste and mashed potatoes and work through until thoroughly combined. Form balls and place onto the prepared baking sheet.
Bake 18-22 minutes. Oven temperatures vary, so keep an eye on the poppers to prevent burning.
The outsides will be a bit crispy. Cool slightly before using a spatula to ease them from the cookie sheet. The insides will still be hot.
Enjoy plain or with your favorite gluten-free salad dressing, dip or hummus.
Nutrition Analysis (per popper): 35 cal, 2 g fat, 5 mg chol, 80 mg sodium, 4 g carbs, 0 g fiber, 0 g sugar, 1 g protein.
Janice Amee is a gluten-free recipe blogger and nutrition writer based in Manhattan Beach, California. Her recipes have been featured in various publications and websites. You can find her blog at JaniceAmeesGlutenFree.com.