Caprese Quinoa Bake Arancini - an Orderves interpretation of a Serena Wolf Oldie but Goodie

This is a new age arancini. It still has the Italian flavors you’re looking for, but it’s made with quinoa instead of arborio rice. It’s a zingy, cheesy, safe bet appetizer. The cool thing about the concept of this recipe is that it works for several of Serena Wolf’s quinoa bakes. I just recently tried it with the Cheeseburger Quinoa Bake recipe and it was awesome. I will try one of the Dude Diet Dinnertime quinoa bakes next. Recall my mantra as you read this: if you fry it, I will try it.

caprese quinoa bake arancini

Caprese Quinoa Bake Arancini 

Makes about 18 arancini, depending on size

1 ¼ cups uncooked quinoa, rinsed and drained

1 ¾ cups vegetable broth

2 cups cherry tomatoes, halved

2 TB EVOO, divided

Kosher salt

Freshly ground pepper

2 shallots, minced

3 cloves garlic, minced 

1 cup grated part-skim mozzarella cheese

½ ball of fresh mozzarella cheese, cut into cubes the size of a die or mini marshmallow 

½ cup balsamic vinegar 

3 TB tomato paste 

2 large eggs, lightly beaten

2½ cups whole wheat panko, divided

Vegetable oil for frying

Fresh basil for garnish, thinly sliced 

Preheat oven to 400 degrees. In a small pot bring the quinoa and vegetable stock to a boil, lower to a simmer and cook covered for 15 minutes until all of the liquid has been absorbed. Let quinoa rest and fluff with a fork. 

While quinoa cooks, spread the halved tomatoes out on a foil lined baking sheet. Drizzle with 1 TB olive oil and season with salt and pepper. Roast the tomatoes for 10-12 minutes, just until the skins start to burst. 

Heat the remaining TB of olive oil in a pan over medium heat. Add the shallots and garlic. Cook for 2-3 minutes. Reduce heat and stir in tomatoes and any accumulated juices. Stir in cooked quinoa, balsamic and tomato paste and cook for just a couple more minutes, until evenly incorporated. Turn off heat and stir in shredded mozzarella. Taste and adjust seasonings. Bake the quinoa for 20 minutes then allow mixture to cool and transfer to a bowl.

Once quinoa is room temp, stir in ½ cup panko and the eggs. Using your hands work the egg and panko into the quinoa – you should get a sticky consistency that loosely holds together when you form it in your hands. Pour remaining 2 cups of panko into a shallow dish and season with salt. 

Heat about 4 inches of oil in a heavy bottomed pot, temp should be about 350. If you don’t have a thermometer, test the oil is hot by throwing a little panko in it: if it floats and fizzes (aka fries), you’re good to go.

Here we go. With wet hands, grab a blob of quinoa mixture and press it into a patty in your palm. In the middle place a cube of fresh mozzarella. Encase the mozz in the quinoa mixture and squeeze it into a ball, then roll in the panko. Repeat until you have used all of the quinoa. Fry the arancini in batches (I do three at a time), until they are golden brown, about three minutes. Using a slotted spoon transfer the arancini to a paper towel lined plate. 

Serve topped with fresh basil. You can serve with a little warmed marinara for dipping if you want (think Rao’s), but I like them plain.