Quinoa, Rice and Pea Nuggets

You're never too old to enjoy nuggets, which is why I love coming up with new recipes for kids and adults alike! My Quinoa, Rice and Pea Nuggets are packet with so many healthy ingredients, including chia seeds, rolled oats, nutritional yeast and polenta, making them a healthy option for those busy days.

This recipe doesn't have a smooth consistency and thus can seem a little dry, but they taste fantastic with a garlic or tomato sauce. They freeze and store well and are perfect for picnics and parties.

Ingredients for the nuggets

  • 1 tbs chia seeds
  • 3 tbs water
  • 100g brown rice
  • 50g quinoa
  • 300ml water
  • 50g rolled oats
  • 30g roasted unsalted peanuts
  • 20g nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp coriander seeds
  • 120g peas
  • 35g breadcrumbs (make sure they're vegan)
  • 2 tbs olive oil
  • 40g polenta meal
  • Olive oil spray, as needed
  • Tomato sauce, to serve


  • Preheat oven to approximately 190 degrees Celsius and line a baking tray with baking paper.
  • Combine chia seeds and 3 tbs water in a small bowl, mix well and set aside. Mix again just before using.
  • Place rice, quinoa and 300ml water in a small saucepan and cook over a medium heat.
  • Once the water has been absorbed and rice and quinoa are cooked through, remove from the heat and set aside.
  • Place oats, peanuts, yeast, salt, pepper, Italian seasoning, paprika, cumin, coriander, peas and breadcrumbs in a food processor
  • Blend for about 10 seconds, until the mixture has broken up and is starting to come together. I prefer my nuggets to have chunks throughout rather than have a smooth texture.
  • Add oil and blend again until ingredients are well incorporated, or to desired consistency.
  • Shape into nuggets, then toss in breadcrumbs and polenta to coat.
  • Place on prepared tray, lightly spray with oil (optional) and bake for approximately 20 minutes.
  • Serve with tomato sauce.

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