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Quinoa Crusted Onion Rings

Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!



For 8 Serving(s)


  • 3/4 c quinoa flour
  • 3/4 c arrowroot powder
  • 2 1/2 t smoked paprika
  • 1/2 t cayenne
  • 1 T salt
  • 1 3/4 c buttermilk
  • 2 eggs
  • 1 1/2 c quinoa
  • 1 1/2 c quinoa flakes
  • olive oil spray
  • 2 onions
  • 1/2 c yogurt
  • 1 T ketchup
  • 2 T horseradish
  • 1 T chives

Quinoa Crusted Onion Rings Directions

  1. Preheat oven to 420˚F. Line two baking sheets with parchment or Silpats.
  2. In a wide, shallow dish, combine the quinoa flour, arrowroot powder, paprika, cayenne, and salt. In a second wide, shallow dish, whisk together the buttermilk and eggs.
  3. Place the quinoa and quinoa flakes in a blender or food processor, and pulse until crumbly. Transfer to a third shallow dish.
  4. Dredge the onion rings into the quinoa flour-arrowroot mixture, then dip into the buttermilk mixture. Gently shake off excess batter, then dredge in quinoa-quinoa flakes mixture. Set on the prepared baking sheets in a single layer. Generously spray onion rings with olive oil. Bake 20-25 minutes, flipping midway through cooking and spraying again with olive oil, until golden brown.
  5. In a small bowl, whisk together the Greek yogurt or vegan sour cream, ketchup, horseradish, chives, remaining ½ teaspoon of smoked paprika, and remaining ¼ teaspoon of cayenne. Stir in a pinch of salt and pepper.
  6. Serve the onion rings hot out of the oven, with the dipping sauce on the side.

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