Quinoa Broccoli Biscuits

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4.89 from 9 votes

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www.theconsciousplantkitchen.com

These 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/broccoli-quinoa-drop-biscuits/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 285.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Broccoli head, not stem, uncooked and finely grated (note 1)
½ cup Roasted Red Pepper not stored in oil, finely chopped (note 2)
1 cup Cooked Quinoa (note 3)
⅓ cup Spring Onions finely sliced (note 4)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika (note 5)
1 teaspoon Salt
1 can Coconut Milk 15 ounces / 425 mL (note 6)
⅓ cup Olive Oil (note 7)
4 cups Self-Rising Flour (note 8)

Optional - for a cheesy flavor

⅓ cup Dairy-Free Cheddar shredded (note 9)

US Customary - Metric

Instructions

Line two large baking sheets with parchment paper. Lightly oil the paper with olive oil. Set aside.
Preheat the oven to 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.

Notes

Note 1: You can also use frozen broccoli rice, thaw it, and squeeze out excess moisture before adding to the recipe.

Note 2: I am using canned roasted red bell pepper, pat dry on absorbent paper before cutting.

Note 3: I am using cooked, cooled quinoa; any color can be used. Skip quinoa or replace for canned, drained corn kernels.

Note 4: Or 3 tablespoons of finely chopped dill.

Note 5: Or paprika, cumin.

Note 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.

Note 7: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.

Note 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 gluten-free converter, but don’t forget the baking powder.

Note 9: Or 1/4 cup nutritional yeast.

Storage: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition