Quinoa and tuna bites, gluten & dairy free
Finally feeling inspired to cook new recipes, photograph and share them!
Spring is in full bloom here in Ottawa and i’m excited to refresh my style a little bit, shoot brighter sceneries and just enjoy being outside a bit more.
In about 2 weeks and a half I will be moving back to Italy, unfortunately the immigration process didn’t go as we planned so we have to go back for now. Our file is still open tho so there’s a chance we come back to Canada next year.
But for now I’m just over the moon excited to go back home, leave a job that’s not what I want to do, see my friends and family, indulge in all the goodness Italy’s has to offer. And mostly, create content that’s true to me and go all in on what’s my “side project” right now D&A - Videoricette per i gruppi sanguigni
Am I sad to leave? Well, not necessarily sad but a bit nostalgic maybe yes. Because I’ve met a lot of great people here and moving to Canada almost 5 years ago opened my eyes and doors to so many things. I wouldn’t have started an online business if I didn’t move here in the first place and i wouldn’t be posting this right now either.
Well, enough ranting :) Today i am posting this recipe, quinoa and tuna bites gluten and dairy free as usual. I don’t eat a lot of quinoa in general, i use mostly quinoa flour. But when I do I like to get creative and make something that both tastes and looks good!
I suppose you can substitute quinoa with rice or other grains in this recipe, i haven’t tried yet so let me know if you’ll try it!
My next blog post will probably be in Italy, I will have a lot to talk about for sure so stay tuned for that!
300 g quinoa
200 g grated carrots
1 garlic clove
1 onion finely chopped
80 g green olives chopped
200 g tuna
3 tbsp vegetable oil
1 tbsp fresh thyme
salt, black pepper, paprika to taste
200 g gluten free bread crumbs
Pre heat oven to 355F/180C.
Cook the quinoa:
Set a pot of water to boil. Follow a two-to-one water-to-quinoa ratio. That means for 300 g of quinoa you’ll need to use 600 ml water.
Rinse the quinoa under cold water and add it to the boiling water. Let it simmer in a covered pot for 10 to 12 minutes.
Once the quinoa is cooked, turn off the burner and let it sit in the covered pot for an additional 5 minutes. This ensures all the water gets absorbed and leaves your quinoa light and fluffy.
Cook the vegetables:
Heat about 2 tbsp vegetable oil in a large skillet on medium-high heat until shimmery.
Add the onion, garlic and carrots and cook for 5 minutes, stirring occasionally, until onions are slightly translucent but still opaque. Set aside.
Assemble the bites:
In a large bowl add the quinoa and lightly blend it with and immersion blender. This will make the quinoa stickier and easier to form the bites.
Add the rest of the ingredients: olives, tuna, oil, fresh thyme, salt, pepper and paprika. Mix together with your hands.
Once mixed thoroughly, begin forming balls tightly in your hands with the quinoa mixture, around the size of a tablespoon for each. Set them aside.
Dip the bites gently in vegetable oil or you can spray them (this helps them get crispy) them coat them with breadcrumbs.
Place on parchment-lined baking sheet.
Bake in oven for 20 minutes. After 20 minutes i put the oven on broil for an additional 7 minutes or until golden brown on top.
Serve with your favourite sauce!