This easy, nutrient-dense dish was inspired by leftovers. Looking at a simple dish of leftover quinoa, I suddenly remembered how easy it was to use leftover rice to make arancini. Lo, a dish was born: Quinoa Arancini. Or should it be Arancinoa? Quinoacini?
Regardless, it works equally well as a side dish, as an appetizer, or as a food to stand in the kitchen eating straight out of the baking dish whilst you ponder which dip is your favorite. (Ask me how I know.)I made it with grain-free flours, and I love the resulting nuttiness of the flavors, but you could easily adapt it to use any flour you like. Oh, and note that I’ve written this with quinoa from scratch just in case you don’t happen to have any ready to go, but if you do, then just use about 1 1/2 to 2 cups of the quinoa.