Italian rice balls get a nutrition makeover with heart-healthy quinoa standing in for rice before these balls are baked crisp in the oven. Kids will have fun rolling the spiced pine nut quinoa mixture into golf ball sized spheres. Serve these alongside your favorite herbed yogurt dipping sauce. This recipe comes to us from Donna Kelly of Apron Strings.
Preheat your oven to 375 degrees. Spread the pine nuts out in a large baking dish and toast for 10-15 minutes, checking every few minutes to shake the pan or flip the pine nuts using a spatula to ensure an even toasting. Remove from the oven and set aside to cool. When the pine nuts have cooled, chop them roughly. Prepare the baking sheet with a light layer of cooking oil.
Together: Bring the quinoa and vegetable stock to a boil in a small saucepan over medium-high heat. As soon as the stock boils, cover the pot, turn heat down to low and simmer for about 15-20 minutes, or until the stock has absorbed. Fluff with a fork, transfer to a baking sheet and spread the quinoa out across the baking sheet to cool it.
Whisk the the egg and oil together in a small bowl.
Together: In a separate small mixing bowl, whisk the chopped pine nuts, parsley, garlic, onion powder, flours, yeast, sage, rosemary, salt and peppers together, taking care to ensure the ingredients are evenly distributed. Whisk the egg oil mixture into the bowl. Add the cooked quinoa, mixing well.
Roll the quinoa pine nut mixture into spheres roughly the size of golf balls. Transfer the quinoa balls onto the prepared baking sheet.
Put the arancini in the oven and bake for 30-35 minutes, or until golden on the outside or cooked through. Serve with your favorite savory dipping sauce and enjoy!