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.
Ingredients
- 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
Instructions
- 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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Goodness they look like they have held together so well Love the sweet heat running through them x
Iron Chef Pantry style! I love your creativity in the kitchen. I usually only use a few ingredients when experimenting. Anyways, looking forward to more pantry-friendly eats.
It’s fun to set a challenge! I don’t think we have Iron Chef here but I used to love a TV programme called “Ready Steady Cook” where the contestants were given a bag of ingredients and had to come up with a few dishes using only what they were given.
Oh yes my kitchen gets a little out of control - I found it really went crazy with recipe testing at the start of the year when I couldn’t do my usual substitutions. I try to make hard decisions about not having too many grains or flours so might have different ones at any one time though I have my favourites. Have you tried socca with chickpea flour - I have once and loved it - was quite similar to chickpea tortillas but as mine was baked it was slightly different. Good luck with taming the pantry
These look wonderful, especially in those incredible-looking tortillas! I have yet to try chickpea flour. I need to start, don’t I?! Good luck with your move!
What a beautiful, colorful and healthful wrap! Love the quinoa-chilli bites, they are simply perfect!! Good luck with all the moving, I can imagine it will be emotional after all, we say in German, there is a “crying and a laughing eye” 😉 hugs
These look lovely - my to make list is getting longer and longer. Thank you for the recipe.
Don’t talk to me about “to-make” lists! Mine is crazy!!!
Glad you like the look of the recipe Lorna
Oh I need to try these. I LOVE kidney beans!
I really don’t know why I don’t use them much. I always enjoy them when I do! Hope you try the recipe.
We are in the middle of a move at the minute, and most of our moving boxes came from the kitchen and me trying to pack an overflowing pantry up haha. Good luck with the move.
Haha, it’s nice to know it’s not just me! Hope you’re move’s going ok.
These look quite wonderful, Emma! My kind of meal. Best of luck with your move back to London!
Thanks Annie- on both fronts
These look fantastic Emma, and make use of many of my favourite ingredients. Funnily enough, we are also having a very similar wrap-based falafel dinner tonight
As for using up a kitchen…being a food blogger definitely does not help! Good luck with it, and the move itself. It sounds like it’s been a big year for you and I’m sure the end of it will be bittersweet.
Hope you had a nice dinner! And yes you’re right, being a food blogger certainly doesn’t help. Not that I’m complaining about that of course though 😉
Thanks for the good luck with the move. Bittersweet…
These look delicious! And you are definitely not alone with the pantry. A few times a year I have to declare that it’s time to “clean this thing out!” and have a few weeks of using up odds and ends. I always come up with a few new recipe or meal ideas, so it’s usually pretty fun
It IS fun! I’m away at the moment and when I get back I’ve got a couple of meals out planned but I’m looking forward to seeing what I can come up with when I do get in the kitchen
WOW! I love the look of these, and I ADORE chipotle chillies, and try to add them to all my savoury recipes! Karen
Thanks Karen. I love chipotle chillies too! It’s that smokiness!
Oh my goodness, with all the chaos around here I totally missed this post!! Seriously, now THIS is my kind of meal. You may or may not have noticed that a majority of my savory meals are Mexican flavored…I am from Texas afterall, hahaha! So, this is totally my kind of meal with these flavors. I love the idea of the balls on top of the sweet potatoes. Sweet potatoes hold a special place in my heart. I’m printing this one out to make. I’m not a HUGE fan of quinoa by itself, but when mixed with other things, like the beans, which I LOVE beans, and with the chili powder and the corn makes it all sound so delicious! I think I use chili powder almost daily around here…no exxageration. Looks fabulous and gorgeous Emma!
You’re such a sweetie Brandi. Thanks so much for trying the recipe. Hope it turns out well for you
P.S. Just seen that your Mocha Cherry Cheesecakes have been pinned by Kris Carr! Congrats!
Oh wow, really! I didn’t even know that! What board was it on?
I saw it too Brandi! It’s on her tasty recipes board.
One of her own boards! Not noticed any extra pinterest traffic lately?
These look absolutely divine! What an innovative recipe.
x
Thanks Charmaine. I loved this one! Luckily I made a lot so I popped a few of the quinoa-bean bites in the freezer to be enjoyed at a later date
Ok, here’s my feedback! As I mentioned on another post, I made these bites and they were so delicious and such an EASY recipe, which I’m all over! I love Mexican flavors, so I tripled the chili powder had used black beans instead of red, but followed the rest of the recipe to a T. Such a creative recipe Emma and even my toddler loved the bites! They were flavorful and on top of the sweet potatoes and corn in the bites have the spice a wonderful contrast. I’m a big believer in sweet and spicy contrasts. Definitely the corn is a key ingredient! I’ll be sharing my photo on Instagram soon! Thanks love for the amazing recipe! Xoxo
Thank YOU again for making the recipe Brandi! And for sharing your gorgeous picture. As I said on fbook, yours really blow mine out of the water. It poured down about 2 seconds after taking these pictures and the sky was getting darker and darker!
So pleased you (and your little one) liked the recipe
I tried to cut down on my pantry ingredients before i moved and still managed to cart 4 boxes worth of food alone. Ridiculous! I hope you have better luck!
These look delicious! I love the flavours in there!
Since I’ve left tackling my pantry so late I fear it’s going to be a similar situation with me…
Glad you like the look of this one
These look amazing. I have to try them once I can find sweet potatoes again here in Italy. They’re not so easy to com by. I saw them posted by Brandi at TheVegan8 on Instagram, then on Facebook by Finding Vegan and had to click through to see the recipe, I love how simple it is. Can’t wait to try them.
So pleased you found me Nissriné! Hope you try the recipe and stick around these parts
how many does this serve?
4-6, depending on sides.
I have been vegan for just a couple of weeks, I love finding recipes like this, it makes me feel motivated. I did them for dinner today and I LOVE THEM!! Thanks a lot. You dont have idea the impact your recipes can have on people who tries to live healthy, responsibly and with more compassion.
Hi Yuni, thank you so much for commenting! I love hearing from readers who make and enjoy my recipes. Good job on making healthy changes!