Quinoa Biscuits

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www.theconsciousplantkitchen.com

These Quinoa Biscuits are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-biscuits/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 259.7kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
1 cup Dairy-Free Yogurt (note 2)
1 cup Cooked Quinoa cooled
⅓ cup Olive Oil (note 3)
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
1 teaspoon Italian Herbs (note 4)
1 ½ cups Spinach finely chopped
½ cup Sundried Tomatoes not stored in oil, finely chopped (note 5)
¼ teaspoon Salt

Optional - for a cheesy flavor

⅓ cup Shredded Vegan Cheese or 1/4 cup nutritional yeast

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
Preheat the oven to 400 °F (200 °C).
In a large mixing bowl, add cooled, cooked quinoa, yogurt, olive oil, onion powder, garlic powder, salt, Italian herbs, and finely chopped spinach and sundried tomatoes. If you want to add cheese, add it now.
Combine everything together until it forms a wet mixture.
Stir in self-rising flour, and stir with a rubber spatula until it forms a sticky dough.
If too wet add a little more flour but keep in mind that the dough should stay a bit moist. Rub your hands with olive oil and rub the dough with oil too so it gets less sticky.
Divide into 8 even portions by hands and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside crisp in the oven.
Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
Let them cool down for a few minutes before serving.

Notes

Note 1: To make 1 cup of self-rising flour stir 1 cup all-purpose flour with 2 teaspoon baking powder. I didn't try gluten-free flour some people reported success using all-purpose gluten-free flour from Bob's Red Mill but I can't guarantee the change of texture and outcome.

Note 2: Plain soy yogurt contains the most protein, but coconut yogurt, oat yogurt, or Greek-style dairy-free yogurt works as well.

Note 3: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.

Note 3: Any seeds can be used. Hemp seeds are also a great choice, as they contain even more proteins per serving. You can also chop walnuts as a swap.

Note 4: Or dried oregano or thyme.

Note 5: If your sundried tomatoes are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.

Storage: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.

Nutrition