mga ito Broccoli Quinoa Drop Biscuits are simple and delicious savory bakes made with no eggs, no dairy, and loaded with veggies for over 7 grams of complete protein per serving.
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Mga Biskwit na Quinoa at Broccoli
mga ito Broccoli Quinoa Drop Biscuits are simple and delicious savory bakes made with no eggs, no dairy, and loaded with veggies for over 7 grams of complete protein per serving.
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Servings: 10 biscuits
Mga Calorie: 285.9 kcal
Ingredients
- 1 tasa Brokuli - head, not stem, uncooked and finely grated (note 1)
- ½ tasa Inihaw na Pulang Paminta - not stored in oil, finely chopped (note 2)
- 1 tasa Lutong Quinoa - (tala 3)
- ⅓ tasa Mga sibuyas sa Spring - finely sliced (note 4)
- 1 kutsarita Pulbos ng sibuyas
- 1 kutsarita Bawang Powder
- 1 kutsarita Pinausukang Paprika - (tala 5)
- 1 kutsarita Asin
- 1 maaari Coconut Milk - 15 ounces / 425 mL (note 6)
- ⅓ tasa Langis ng oliba - (tala 7)
- 4 tasa Harinang Kusang Tumataas - (tala 8)
Optional – for a cheesy flavor
- ⅓ tasa Cheddar na Walang Gatas - shredded (note 9)
tagubilin
- Line two large baking sheets with parchment paper. Lightly oil the paper with olive oil. Set aside.
- Painitin ang oven sa 400 ° F (200 ° C).
- Using a long, sharp knife, shave the outer florets of the broccoli into tiny, rice-sized pieces. Avoid the stalks. Only chop the very tips until they look like grains of rice. Measure the amount needed with a measuring cup. Keep the rest for later.
- In a large mixing bowl, add the broccoli rice from before, finely chopped red pepper, cooked quinoa, finely chopped spring onions, onion powder, garlic powder, paprika, salt, coconut milk, and oil. Stir to combine.
- Fold in the flour.
- Stir with a rubber spatula until it forms a sticky dough. If you want to add dairy-free cheese, add it now, stir to evenly combine.
- If too wet, add a little more flour, but keep in mind that the dough should stay moist. Rub your hands with olive oil, and grab a dollop of dough – about 1/2 cup and drop it on the baking sheet. Shape doesn't matter; you can use your finger tips to reshape into a nice ball if desired.
- Repeat until all the batter has been dropped on the baking sheet – I made 10 biscuits. They expand in the oven, so keep two inches of space between them.
- Bake the biscuits for 25-35 minutes at 400°F (200°C) until golden brown, and a toothpick inserted in the center of the biscuits comes out clean.
- Let them cool down for 10 minutes on the baking sheet before serving warm, or let them cool down again on a cooling rack.
- Serve cold, or lukewarm, plain or with some hummus, or mashed avocado.
Mga Tala
Tandaan 1: You can also use frozen broccoli rice, thaw it, and squeeze out excess moisture before adding to the recipe.
Tandaan 2: I am using canned roasted red bell pepper, pat dry on absorbent paper before cutting.
Tandaan 3: I am using cooked, cooled quinoa; any color can be used. Skip quinoa or replace for canned, drained corn kernels.
Tandaan 4: Or 3 tablespoons of finely chopped dill.
Tandaan 5: Or paprika, cumin.
Tandaan 6: If you don’t like the taste of coconut milk, use soy, almond, or oat milk. The biscuits are a bit less moist with those options, as canned coconut milk is higher in fat.
Tandaan 7: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.
Tandaan 8: To make 4 cups of self-rising flour, stir 4 cups of all-purpose flour with 2 tablespoons of baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
Tandaan 9: Or 1/4 cup nutritional yeast.
Imbakan: Maaari mong iimbak ang mga biskwit sa refrigerator sa isang lalagyang hindi papasukan ng hangin nang hanggang 4 na araw o i-freeze ang mga ito nang hanggang 1 buwan. Lasawin isang araw bago ang pagluluto sa temperatura ng kuwarto.
Pagkain
Paglilingkod: 1biskwit | Mga Calorie: 285.9kcal | Carbohydrates: 42.7g | Protina: 7.4g | Taba: 9.3g | Saturated fat: 1.4g | Polyunsaturated Fat: 1.4g | Monounsaturated na taba: 5.4g | Sosa: 372mg | Potassium: 139.3mg | Hibla: 2.4g | Asukal: 0.6g | Vitamin A: 224.9IU | Bitamina B12: 0.001Pg | Bitamina C: 11.8mg | Bitamina D: 0.1Pg | Calcium: 24.4mg | Iron: 1.1mg | magnesiyo: 28.5mg | Posporus: 87.6mg | Zinc: 0.7mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Brokuli – This adds fresh greens, bulk, and texture to the biscuits. Frozen broccoli rice works well too if you thaw and drain the excess liquid first.
- Inihaw na Pulang Paminta – This brings a sweet, smoky flavor and vibrant color spots to the crumb. Make sure to pat them dry if using jarred peppers to avoid adding too much moisture.
- Lutong Quinoa – This boosts the protein content and adds a hearty texture. You can also use canned, drained corn kernels if you prefer a sweeter flavor profile.
- Mga sibuyas sa Spring – These provide a sharp, savory onion bite. Freshly chopped dill is a great swap if you prefer an herbal twist.
- Onion & Garlic Powder – These build the savory base of the biscuit dough without adding texture.
- Pinausukang Paprika – This contributes a subtle smokiness and warm color. Cumin or regular paprika are fine substitutes to change the flavor profile.
- Asin – This enhances all the savory flavors in the biscuit.
- Latang Gata ng niyog – This provides rich moisture and fat for a tender crumb. Soy, almond, or oat milk work too, though the biscuits will be slightly less rich as they contain less fat.
- Langis ng oliba – This adds healthy fats and keeps the inside moist. Avocado oil or melted plant-based butter are suitable alternatives.
- Harinang Kusang Tumataas – This acts as the base and leavening agent for fluffy biscuits. You can make your own by mixing all-purpose flour with baking powder.
- Dairy-Free Cheddar (Optional) – This gives the biscuits a gooey, cheesy finish. Nutritional yeast is another great way to get that cheesy flavor without the melting shreds.
How to Make Broccoli Quinoa Drop Biscuits (in Pictures)
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong biskwit.
- Rice the broccoli – Cutting the broccoli into tiny, rice-sized pieces ensures it bakes evenly and distributes perfectly throughout the batter.
- Adjust the milk – I love the light coconut taste with broccoli, but if it’s not for you, any plant-based milk works fine here.
- Chop veggies finely – Finely chopping the spring onion and red bell pepper helps them mix evenly into the sticky dough.
- Play with herbs – You can swap spring onions for fresh herbs like dill, parsley, or basil. Just reduce the amount to 3 tablespoons for these stronger flavors.
- Customize spices – Feel free to change the flavor profile by swapping the spices for turmeric or cumin to suit your taste.
- Watch the salt – If you are watching your sodium intake or using a salty dairy-free cheese, you might want to skip or decrease the added salt.
Made these tonight for supper, they are amazing!!! Hubby loved them. We are going to definitely make them again, they made 21 which is great as I can freeze some for future use. I made homemade hummus and it was good on them. Next time we are going to try a little shredded zucchini, plant based sausage, garden salsa peppers for some heat. Thanks for sharing 🙂
That’s very nice to hear! if you try grated zucchini I recommend you press them in a clean kitchen towel to remove excess water before adding to the dough.
Is there a way I could do this Gluten free?
Sure, use my gluten-free converter dito.
Hi I love you recipes and even more that you spend time to answer to everyone. Even when questions are made without paying attention to all you write eg. GF flour options.
great work indeed!
mabait na pagbati
Thanks for noticing! it’s very nice to have you here.
biscuit or bread/bun?
are they crisp like biscuit?
An American drop biscuit is a type of quick bread characterized by its craggy, irregular shape and simple preparation. Unlike traditional “rolled” biscuits, the dough for drop biscuits contains a higher ratio of liquid, giving it a wet, sticky consistency that cannot be kneaded or cut into shapes. The texture is between a biscuit crispy on the outside but moist in the center like a bun
is the weight of quinoa after or before they are boiled?
The recipe says cooked quinoa, it means it’s the weight and volume in cups of cooked quinoa, after being boiled, drained and cooled.
Do these muffins have at least just a hint of sweetness? Is there another ingredient that isn’t sugar, honey, maple syrup, coconut sugar, etc. that can be added to bring just a hint of sweetness?
Coconut milk has a natural sweet note, and since it’s a savory recipe, I don’t add any sweetener. Then, feel free to add 1-2 teaspoon of sugar with the dry ingredient if you feel like it. I wouldn’t use liquid sweetener, as it will add extra moisture to the dough and you will need more flour to balance.
Salamat!!
Ikinagagalak ko!
If make these again I think I would use cold or frozen butter or a butter substitute instead of the oil. If frozen grate it in, if cold chop with a pastry cutter. That way when it baked there would be pockets where the butter melted it. The density is pretty high.
Have you used self-rising flour as mentioned? or flour? Self-rising flour contains added baking powder that make then fluffy and not dense at all.
Just made these to take over to a friend who just had her 1st baby. thought they would make a good healthy snack when it’s hard to think/function.
I substituted 1/2 of the broccoli for chopped spinach because broccoli can sometimes make breast milk hard to digest. I used nutritional yeast and roasted peppers.
They are delicious, very dense but they taste good.
That sounds lovely with spinach too!
looks scrumptious
Thank you! let me know if you try them.
hey hi .it’s a beautiful recipe.can I use gluten free flour instead of Self raising flour
As mentioned in the recipe note, you use use my gluten-free converter dito to make all my recipes gluten-free. A 1:1 all purpose gluten free flour won’t work on its own.
To use gluten free is it necessary to use an extra 1 1/2 cups water as outlines in the converter?
Yes, the converter is always right! the 1/4 cup of psyllium husk will form a gel with the water adding the chewy texture to the biscuits.
hey hi ..it’s a beautiful recipe ..any options for self raising flour..can I use gluten free flour..if yes what changes I can make ..so that can get desired texture
As mentioned in the recipe note, you use use my gluten-free converter dito to make all my recipes gluten-free. A 1:1 all purpose gluten free flour won’t work on its own.