| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 3/4 cup Quinoa Flour toasted
- 3/4 cup Arrowroot
- 2 teaspoons Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1 tablespoon Sea Salt
- 1 3/4 cups Buttermilk
- 2 Eggs
- 1 1/2 cups Quinoa cooked
- 1 1/2 cups Quinoa Flakes
- 2 Onions
Ingredients
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Instructions
- Preheat oven to 210 degrees C. Line two baking sheets with parchment paper.
- In a shallow dish combine quinoa flour, arrowroot powder, paprika, cayenne and salt. Whisk together buttermilk and eggs in a in a separate shallow dish.
- Place quinoa and quinoa flakes in a blender and pulse until crumbly. Place in a shallow dish.
- Dredge onion rings into the flour mixture, then dip into the buttermilk mixture. Drain excess batter and dredge into the quinoa mixture.
- Arrange on the prepared baking sheets in a single layer. Spray well with olive oil. Cook until golden brown, about 20-25 minutes, flipping the onion rings over about half way through and re-spraying. Serve with dipping sauce.
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