Spicy Quinoa Bites with Celery and Avocado Cucumber Dip
Rinse 1 cup quinoa and simmer for 20 minutes in 2 cups water with 1tbls sriracha, 1tbls barbecue sauce, 1 tsp mustard, a dash of white wine vinegar, salt, pepper, paprika, and cayenne pepper to taste.
Meanwhile, add one egg substitute (I used 1 tbls ground flax to 3 tbls water - stir and let sit for ten minutes) to 2 tbls flour and any extra spicy spices you want to add at this point. I added red pepper flakes.
When quinoa has finished cooking and cooled a bit, combine with the flour and egg substitute mixture. Once combined, form into 1.5 inch balls and plop them on a well-oiled baking sheet, or lined with parchment paper.
Bake at 350 for about 20 minutes, or until browned and crispy, but still soft in the middle.
Blend or food process one avocado and one seeded and peeled cucumber with garlic, pinch of salt and pepper, a dash of milk substitute, and a tiny taste of white wine vinegar.
Serve with celery sticks.