These Broccoli Quinoa Sticks with Cashew Cheese Sauce are easy to make, a great source of protein and kid friendly.
I've got another super kid and lunch box friendly recipe for you today, Broccoli Quinoa Sticks. I love quinoa prepared nearly every way, but my daughter doesn't care for it simply cooked on the stove top and served as a side. So, that means I have to get creative with it. Dip-able sticks like these Broccoli Quinoa Sticks are great for picky eaters like mine.
This recipe was inspired by my popular quinoa tots. This method is great for burgers too. Check out these Black Bean Quinoa Burgers or Sweet Potato Spinach Burgers.
Ingredients
Of course, when food comes in crispy stick form, it needs a dipping sauce. So, I went with the classic flavor combo of broccoli and cheese with this very easy cashew cheese sauce. Just soak your cashews ahead of time and everything goes into a blender until smooth. If you prefer a lower fat option, the sauce from this mac n' cheese would work too.
- quinoa
- water
- broccoli
- nutritional yeast
- garlic powder
- salt and pepper
- cashews
- lemon juice
See recipe card for quantities.
Instructions
I used the same technique for these sticks that I have used for the above mentioned recipes. More water than typically used and a longer cook time results in a sticky dough that can then be formed and holds together incredibly well without any binder like eggs. That't it, so simple.
Equipment
There is no special equipment needed to make these quinoa sticks.
Storage
Store leftover sticks and cheese sauce in separate air tight container in the refrigerator. Good for 3-4 days.
If you would like to freeze the sticks cook the quinoa and shape but do not bake. Place sticks on a parchment lined baking sheet that will fit in your freezer. Freeze 2-3 hours then transfer to a freezer safe container. Good for up to 1 month.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Broccoli Quinoa Sticks with Cashew Cheese Sauce
Ingredients
Broccoli Quinoa Sticks:
- 1 cup quinoa
- 2 ½ cup water
- 1 ½ cup broccoli, fresh or frozen
- 3-4 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- dash of black pepper
Cashew Cheese Sauce:
- 1 cup cashews, soaked in water overnight and drained or boil for 15 minutes to soften.
- ⅓ cup nutritional yeast
- 2 teaspoon lemon juice
- ½ cup water Add up to an additional ¼ cup water to thin sauce.
- ½ teaspoon salt
Instructions
Broccoli Quinoa Sticks:
- Bring water, quinoa, and salt to a boil. Cover and reduce heat to a low simmer. Cook undisturbed for 30 minutes. All water should be absorbed. Stir quinoa. It should become sticky and dough like. If it does not all the moisture has not been cooked away. Return pan to heat and cook a few minutes longer.1 cup quinoa, 2 ½ cup water, ½ teaspoon salt
- While quinoa cooks steam broccoli and chop into small pieces. Add broccoli, nutritional yeast, garlic powder, and black pepper to quinoa and stir well to combine.1 ½ cup broccoli, fresh or frozen, ½ teaspoon garlic powder, dash of black pepper, 3-4 tablespoon nutritional yeast
- Preheat oven to 450 degrees and lightly oil or line a baking sheet with parchment paper.
- Using hands, take small spoonfuls and form into sticks or tots. Keep hands a little wet to prevent quinoa from sticking to them.
- Place sticks on baking sheet and bake for about 20 minutes. Flip quinoa sticks and continue to bake for 7-10 additional minutes or until browned and crispy outside.
Cashew Cheese Dipping Sauce:
- Blend cashews, nutritional yeast, lemon juice, ½ cup water, and salt until smooth and creamy. Add additional water to thin sauce, if desired.1 cup cashews, soaked in water overnight and drained or boil for 15 minutes to soften., ⅓ cup nutritional yeast, 2 teaspoon lemon juice, ½ cup water, ½ teaspoon salt
Adam says
Made these today and they were absolutely amazing! I used a bit more broccoli than I should have but the technique for making the quinoa sticky was brilliant - took me less than 4 minutes to roll these up.
For the cheese sauce I like to also add miso paste as I find it really brings out the cheese flavour, but I will 100% be making these
Adam says
Made these the other day - absolutely loved them! The technique for getting the quinoa to be more dough-like made this extremely easy to make into shapes - took me all of 4 minutes to roll them into shapes. I probably used more brocolli than was called for but it still turned out great
One item I added was miso paste to the cashew cheese, just a personal preference from other cheese sauces I make... I find it adds a nice salty/sharp flavour.
Will definitely be adding this to my rotation, thanks for sharing!
Melissa says
Yay! Adam, I'm so glad you like the recipe! Thank you for sharing your results. Miso is a great addition for extra flavor in the sauce, thanks for sharing that!