Baked Quinoa Gyoza Bites

These delightful little parcels have a ginger and garlic flavour and make a perfect appetizer or anytime snack. Serve them up with our gluten free dipping sauce.

Makes 24


1 cup cooked quinoa
1 cup free-range lean ground chicken
1 cup shredded Napa cabbage
½ tsp. organic GF ground cumin
1 tsp. sesame oil
1 tbsp. freshly minced ginger
2 garlic cloves, minced
2 organic green onions, finely sliced
½ cup crumbled feta cheese (optional)
¼ tsp. sea salt
For the dipping sauce • 4 tbsp. organic GF tamari sauce • 4 tbsp. organic GF apple cider vinegar • 1 garlic, minced • 1 tsp. sesame oil • 1 green onion, thinly sliced


Preheat oven to 375 F and line a baking sheet with parchment paper, or you can use non-stick baking sheet
Combine all gyoza ingredients in a medium size bowl and refrigerate for one hour
With a soup spoon scoop out some of the mix and form a ball about the size of a meatball, place on the baking sheet and bake for 35 minutes. Serve warm.
For the dipping sauce, whisk all the ingredients together.

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