Gluten-Free Baked Quinoa Gyoza Nuggets

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Average Rating: 4.5 | Rated By: 3 users

These delightful gluten-free nuggets are made with quinoa, chicken and nappa cabbage. The asian flavours used in this recipe tie everything together deliciously. Serve warm with the flavourful gluten-free dipping sauce. Recipe included

 

Ingredients

  • 1 cup cooked quinoa
  • 1 cup lean ground chicken
  • 1 cup shredded Napa cabbage
  • ½ tsp. GF ground cumin
  • 1 tsp. sesame oil
  • 1 tbsp. fresh minced ginger
  • 2 garlic cloves, minced
  • 2 green onions, finely sliced
  • ¼ tsp. sea salt
  • DIPPING SAUCE
  • 4 Tbsp. apple cider vinegar
  • 1 minced garlic clove
  • 1 tsp. sesame oil
  • 1 green onion, thinly sliced
  • 4 Tbsp. GF tamari sauce
  • 1 tsp. grated ginger
  • Instructions

  • Preheat oven to 375 F and line a baking sheet with parchment paper, or you can use non-stick baking sheet
  • In a medium-size bowl mix gyoza ingredients and refrigerate for one hour
  • Scoop out gyoza mixture about the size of a walnut, roll into a ball and place on the baking sheet. Should make 24 bites. Bake for 35 minutes. Serve warm.
  • For the dipping sauce, in a small bowl, whisk all the ingredients together


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