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Boil quinoa with 3 cups of salted water until tender. Mix chia seeds with 8 tbsp of water and let sit for 10 minutes.
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Preheat oven to 190°C/375°F and line 2 cookie sheets with baking parchment.
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For the nuggets process onions, carrots, zucchini and garlic in a food processor until reduced to very fine pieces. Add tamari, paprika powder, turmeric, salt, pepper and maple syrup and process. Add the quinoa and process again. Fill into a mixing bowl and stir in ground sunflower seeds and sesame seeds.
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For the crust mix ground flax seeds, salt and paprika powder.
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With your hands form nuggets from the quinoa mixture and roll in the flaxseed mixture to coat from both sides. Place onto the cookie sheets. (The quinoa mixture will be quite soft and a little sticky. The nuggets will firm up while baking.)
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Bake the nuggets for 1 hour. Flip after 30 minutes and rotate sheets.
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For the dip blend all ingredients in a blender.
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Serve the quinoa nuggets along with the dip and enjoy!