This recipe also works with our Chimayo Chorizo Sausage Spice, or try it with one of your other favorite sausage seasonings or BBQ blends.
Rinse quinoa with cold water, place in medium saucepan with water, bring to boil, reduce to low simmer, cover and cook until water is absorbed, about 15 to 20 min. Remove from heat and let rest, covered, for 5 min. Remove cover, fluff with fork and allow to cool. Combine 2 cups of the cooled quinoa with sausage spice, tomato powder and flour and mix well. Stir in water and oil until well combined. Scoop 1-inch size balls (a mini ice cream scoop or teaspoon works well) onto parchment lined baking sheets. Bake at 350 degrees for 12 to 15 min. until lightly browned. Meanwhile, combine all glaze ingredients together in a small saucepan, bring to a boil and simmer over low heat for 5 to 10 min. until thickened. Brush bites with glaze and serve warm or at room temperature.
Sprinkle glazed bites with fresh chopped scallions or herbs. Makes a great party platter.