A healthy, delicious twist on tater tots! Broccoli and cheese tots coated with quinoa and served with a creamy queso dip.
*Yield: 22-24 Tots*You want to make sure the broccoli florets are very, very dry before you chop it up into little pieces. While the water was coming to a boil to blanch the broccoli, I preheated my oven to the lowest temperature and then turned it off. I blanched, drained, dried my broccoli and then arranged them on a towel lined sheet pan. I transferred them to the semi-warm oven and allowed them dry completely.
*You can use a knife to finely chop the broccoli florets, or you can transfer florets to a food processor and pulse until finely chopped.
*When forming your tots make sure you really squeeze the ingredients together in your hands to get them to stick and stay together. After you form the broccoli and cheese tots, but before you coat them in flour, egg and quinoa, I highly recommend you refrigerate them for at least 30 minutes. It will help them keep their shape and hold together as you coat them.
*After your tots are formed and rolled in the flour, egg, and quinoa, you can refrigerate them overnight… this well really ensure they stay in their tot formation during baking. I recommend you do this, but it’s not completely necessary
*Broccoli Cheese Tots adapted from Skinny Taste
*Nutritional Information includes both the tots and the queso dip.