Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 3/4 cup arrowroot powder
  • 1 3/4 cups buttermilk **see vegan option
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon finely minced chives
  • 1 1/2 cups cooked quinoa
  • 2 eggs or flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons prepared horseradish (to taste)
  • 1 tablespoon gluten free ketchup
  • 1 1/2 cups quinoa flakes
  • 3/4 cup toasted quinoa flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 2 large sweet onions, sliced
  • 1/2 cup Greek Yogurt or Vegan Sour Cream

Instructions

  1. Preheat oven to 420 degrees
  2. Line two baking sheets with parchment paper.In a shallow dish combine quinoa flour, arrowroot powder, paprika, cayenne and salt
  3. Whisk together buttermilk and eggs in a separate shallow dish.Place quinoa and quinoa flakes in a blender and pulse until crumbly
  4. Place in a shallow dish.Dredge onion rings into the flour mixture, then dip into the buttermilk mixture
  5. Drain excess batter and dredge into the quinoa mixture.Arrange on the prepared baking sheets in a single layer
  6. Spray WELL with olive oil
  7. Cook until golden brown, about 20 to 25 minutes, flipping the onion rings over about half way through and re-spraying
  8. Serve with dipping sauce.Combine all ingredients in a small bowl
  9. Refrigerate until serving.

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