So, the countdown has begun until I leave Bath and head back to London! I mentioned I’ve been working on my dissertation, and handing that in marks the end of my master’s course which was the reason I moved here last September.
I’ve got mixed feelings about the move. I’m excited to be back in London where a lot of my friends and family are based, and to get into London life after several years away studying, but I’ve really really loved my time here in Bath and know moving day is going to be emotional!
Although it’s not far to move, my kitchen feels a little like it’s exploded lately and so I’m trying hard to only buy fresh ingredients at the moment and use up the (many!) pantry ingredients I’ve accumulated ( so as not to fill a whole car just with the contents of my kitchen). I’m thinking of it as a kind of challenge to come up with recipes using what I’ve got and and then it’s fun and doesn’t feel limiting.
The ingredients I tasked myself with using were:
- Quinoa: I seem to have 2 jars-plain and tricolore…
- Kidney beans: I still don’t use them often despite my attempts to diversify on the bean front.
- Chickpea flour: I’ve somehow ended up with 2 bags of this stuff too!
I actually already have a recipe on the blog which uses all 3 of these ingredients- my Kidney Bean, Sweet Potato & Quinoa Patties. But, you know me, I like to try new things, and so I came up with these Chili Quinoa-Bean Bites. They’re crisp on the outside and soft in the middle, with pops of sweet, juicy corn and a bit of a kick from the chilli (not too spicy though!).
I’ve finished my jar of kidney beans and made a dent on the quinoa at least. I’ve still got a way to go on the chickpea flour though…
The bites themselves are easy to make and a yummy little appetizer, salad topper, or serve them up taco style like I did. I used my recipe for chickpea flour “tortillas” since I was working on the chickpea flour and didn’t want to buy any corn ones especially. I love how versatile that recipe is.
- 1 C Tricolore/Red/White quinoa
- 2 C Vegetable broth
- 1-1/2 C Cooked kidney beans (1 Can)
- 1/3 C Cooked corn (canned or frozen and defrosted are also fine)
- 1 Tbsp Olive oil
- 1 Tbsp Paprika
- 1 tsp Dried oregano
- 1/2 tsp Chili powder
- 1 tsp Salt
- 2 Medium Sweet Potatoes, peeled and diced into 1" cubes
- 1 Tbsp Olive oil
- 1 tsp Chipotle chili powder
- 1/2 tsp Salt
- Rinse the quinoa well then add to a pot with the vegetable broth. Bring to a boil then reduce the heat and simmer, covered, for approx 15 minutes, until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork.
- Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture.
- Preheat oven to 350F/180C.
- In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.
- Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper.
- Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.
- Steam the sweet potatoes for approx 15-20 minutes, until very soft.
- Add the olive oil, chipotle chili powder and salt and mash well with a fork.
- Serve alongside the Chili-Quinoa Bites or spread on tortillas and top with the bites and your favourite taco fixings.
Please tell me I’m not alone with my out of control pantry!
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