A healthy take on a classic snack!
Preheat oven to 400.
Cook 1 ½ cups quinoa on the stove according to the package instructions. Steam broccoli for 8-10 minutes and allow to cool.
Meanwhile, saute diced onion in olive oil for 5 minutes, then add garlic and cook for 1 more minute. Allow to cool. (If onions look too large after cooking, chop them up more.)
Chop broccoli into small pieces and place it in a large mixing bowl. Add the cooked onion & garlic, cooked quinoa, parsley, lemon juice, Parmesan, beaten egg, salt, and pepper. Stir really well, mashing the ingredients together a bit with a spatula or the back of a spoon.
Scoop 1 rounded, firmly packed tablespoon of the mixture and squeeze a few times in your hand, then shape into a tater tot shape.
Place the tots, slightly separated, on a parchment-lined baking sheet. Bake for 18 minutes. Turn the oven to broil for 2 more minutes until they are golden brown and slightly crispy.
Allow them to cool for 5 minutes before serving. Serve with ketchup, ranch dip or as is.
*For a spicier version add 1/2 teaspoon cayenne pepper.
*This recipe makes 42 veggie tots.