Baked Quinoa Gyoza Bites

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Average Rating: 4.5 | Rated By: 2 users

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
  • Instructions

  • 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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