2 - 2½cupswater or vegetable broth(2 for Instant Pot recipe; 2½ cups for stovetop)
1tsppink himalayan sea salt
2Tbspnutritional yeast
1largeegg
4ozcolby jack cheesecubed
Instructions
Stove Top Cooking Instructions
Quinoa: Rinse and dry, and then toast your quinoa until it smells nutty. Add in 1½ cups water and ½ tsp salt, and bring to a simmer for 15-20 minutes or until liquid is absorbed and quinoa is tender.
Split Peas: To a small saucepan, add 1 cup of water, ½ tsp salt, and ½ cup of split peas. Bring to a simmer, cover, and continue simmering for 20-30 minutes until tender.
Mix the quinoa and peas together with grated carrot and nutritional yeast and cool to room temperature.
Instant Pot Cooking Instructions
Add quinoa, split peas, and grated carrot to your Instant Pot with 2 cups of water. Secure the lid and set to Pressure Cook for 8 minutes. All the pot to depressurize naturally.
Stir in nutritional yeast and allow to cool to room temperature.
Start here once you have cooked quinoa and peas
Preheat your oven or air fryer to 375ºF.
Once your quinoa/pea/carrot/nooch mixture is cool, fold in a beaten egg.
Scoop out 2-3 Tbsp sized balls with a cookie scoop. Poke a cheese cube into the center and remold the dough around the cheese. Drop the scoop onto your lined baking sheet.
If baking in the oven, place your sheet tray in the oven and bake for 15-20 minutes.
If air frying, spritz the basket with a little bit of oil. Then, place 6 nuggets in your air fryer basket. Fry for 12 minutes.