Quinoa Arancini

I had arancini with rice and different types of stuffing many times. I never made them. This is my first time. I try to adapt the traditional recipe to a more healthier approach and add to it a delicate touch. Usually arancini are fried in oil but I baked mine for about 30 to 35 minutes. You can serve them with tomato salsa, avocado sauce, wasabi.. Whatever you have in the fridge! I topped mine with wasabi because like a true moroccan, I always like to add a touch of spicy to my food. 

  • 2 cups of cooked quinoa 
  • Salt 
  • Pepper
  • 1 tbs olive oil
  • 2 tbsp of dried basil
  • 1 tbsp of garlic powder 
  • 1/4 cup of shredded Parmesan 
  • 1 cup of flavored breadcrumbs
  • 1 cup of mozarella cut into small bites
  • 2 eggs beaten 

In a large bowl, mix the quinoa with the spices, olive oil and Parmesan. With wet hands form a small ball, about 2 inches diameter and insert inside a small piece of mozarella. Cover up the whole to completely close the arancini. Coat it in the eggs then in the breadcrumbs. 

Heat up the oven to 400 and bake for 30-35. Serve hot.