I’m serious about that title. These are WAY better and WAY better for you. I’m sick *WAHHH* but pretty much just my head. I’m on that migraine kick and really shouldn’t even be looking at this computer right now, but these bites are SO GOOD and I can’t keep it in the dark any longer (like, as in the dark cave that is my bedroom right now). Headaches make me go crazy, see?
I made these bites a few nights ago because Mike and I are trying to do some jazzy salads for dinner. I’m trying to make even better choices because A.) I’m trying to curb those headaches, and B.) since dropping the Topamax (see this past Sunday’s post to hear about dat) it has been harder for me to keep some poundage off. These are extra delicious and the recipe will make a TON of balls. *hehe* These bad boys are pan-fried, and brownie points to anyone who tries baking these and comments on this post to tell us all how it works. The pan-frying takes a hot minute because the recipe makes a lot of the bites. So, if you’re looking for not as much preparation time, try the baking or cut your recipe in half. Let’s get cooking…..
What You Will Need:
- 2 cups COOKED quinoa
- 1 can white/light beans mashed (I used pinto for this)
- 1/2 cup bread crumbs (substitute almond meal if you’re looking for gluten-less options)
- 1 egg lightly beaten
- about 4 tablespoons of oil
- 2 tablespoons butter
- 1/2 cup of Frank’s Red Hot
- salt and pepper to taste
- any other herbs if you’re feeling wild
For the salad:
- 1/2 head of lettuce of your choice, shredded
- 2 carrots chopped or sliced
- blue cheese crumbles
- Bolthouse Blue Cheese Yogurt Dressing (found in produce aisle)
What You Will Need To Do:
- Cook your quinoa and mash your can of beans in a large mixing bowl. Quinoa is usually 1 part to every 1 1/2 parts water. For this recipe, I used 2 cups quinoa and 3 cups of water. I cook it for about 16 minutes. **
- Melt the butter, oil, and Red Hot together in a small pot.
- After your quinoa has finished cooking and cooled, mix it into the large mixing bowl with the beans, egg, bread crumbs, seasonings, 2 tablespoons of oil and 4 tablespoons of the Red Hot mixture.
- Make the balls about as big a ping pong ball. Too big, and they may fall apart when you pan fry them. They will also be a little too moist inside. I think the smaller the better for these puppies.
- Heat the remaining oil in your pan on medium heat.
- Dip each ball in the melted butter, oil, and Red Hot mixture and place them about ten at a time in the pan.
- Brown on all sides. This takes about ten minutes.
- If you haven’t already eaten all of them by this point, add them atop your lettuce and carrot salad.
- Sprinkle with blue cheese crumbles or dressing OR BOTH, you wild thing, you.
….and there you have it. Tasty Buffalo Balls that are packed full of protein but not as much grease and fat as those wings. Eat them alone or on salads. Either way, you’re going to be addicted.
**This recipe calls for pre-cooked quinoa. For best results, rinse your quinoa first, drain in a sifter, and toast it for about 5 minutes prior to using in the recipe. Hey, I didn’t do this with my quinoa and it turned out perfect 😉