“Delicious little quinoa hemp hearts nuggets are packed full of nutrients and hidden veggies”
Ladies and gentleman, these quinoa hemp heart nuggets are my idea of heaven. They are crunchy on the outside, and fluffy on the inside and will win hearts. These addictive bundles of goodness are vegan, gluten free and loaded full of vegetables (quite literally, made up of a powerhouse trio of veggies; kale, broccoli and carrots).
I have been trying to eat mainly vegetarian for nearly a year now and increase the amount of plants I am consuming daily. These ittle guys are a great way to boost your veggie intake, while still having something a little bit more decadent.
I have used hemp hearts (hemp seeds) as one of the core ingredients in this dish. Hemp seeds manage to find their way into the majority of my meals, and rightly so, they contain all of the nine essential amino acids, rich in trace minerals, high in dietary fibre and are rich in omega 3’s, did I mention they are a great protein source too?
Tip: These little quinoa hemp heart nuggets are ideal for freezing and/or prepping the night before, simply pop them in the oven or pan pre shaped.
Quinoa Hemp Hearts Nuggets Recipe
- 1 cup cooked and cooled quinoa
- ½ head broccoli grated
- 2 carrots grated
- 4 garlic cloves, crushed
- ½ bunch kale, roughly chopped
- 1 heaped tablespoon nutritional yeast
- ¼ bunch parsley roughly chopped
- 1/3 cup hemp seeds
- 1 teaspoon psyllium husk
- 1 teaspoon apple cider vinegar
- 1 tablespoon chili flakes
- 1 tablespoon cumin powder
- 1 teaspoon paprika
- Big pinch of Himalayan sea salt
- Big pinch of Cracked pepper
- 1 tablespoon coconut oil
- Pre-heat your oven to 220 degrees
- Line a baking tray with parchment paper.
- Over a low heat, sauté the broccoli, carrot, kale and garlic in coconut oil for 2 minutes.
- Season the veggies with chili flakes, salt, pepper and paprika.
- Take off the heat and let mix cool slightly, then pop into food processor.
- Add the remaining ingredients into the food processor and blitz until the mixture starts to clump together.
- With your hands, start to form little bite size nuggets and line your baking tray, gently brushing the bites with oil.
- Pop into oven for 20-30 minutes, turning once at half way.
You want the bites to be beautiful and golden. Once cooked, let them cool slightly in the tray.
They are delicious on their own or with a chunky salsa or salsa verde.