Thursday, March 12, 2015

thursday recipe: pumpkin, fetta and quinoa bites with pesto

I made these delicious little bites for a party at a friend's house. They were a hit, even with the kids. Pesto makes everything better. Even pumpkin and quinoa apparently for those who need convincing.
They're super simple to make and come to think of it probably a good dish to teach kids to cook!

I'll get on with the recipe in a minute but first let's catch up a bit. I'm really not sure where time goes but that's probably very normal in these modern times. Memo to technology creators: we are no better off time wise!

There I was thinking, I will have long stretches of time this year now with both boys at school. Time to blog more frequently, time to finish my ebook, time to work and earn some extra dollars after all these years of babies, breastfeeding and living on the breadline (well, not quite but most of you know the drill once you stop working full time to have babies) but no. Life has other plans. Doesn't it always?

We are nearing the end of term one and Sol still has not settled into school life, it is consuming my days, thoughts and emotions in many ways. Motherhood is just one continuous surrender, constantly testing us to trust our instinct, to speak our minds (with grace of course :), to follow our hearts, to have more patience than we thought possible. At the core of it we just want to 'get it right' for our children. But there's no guarantee is there? Doubt is a crappy place to dwell so I try not to indulge myself there and press on instead following my heart and trusting my instinct.

This post from Kate Northrup seems kind of apt 'It's not going to turn out the way you thought'

Anyway, I just wanted to fill you in a little on what's happening here. And by the way if you're wondering how I made that photo look so over the top: picmonkey.

How are things with you?

I hope you enjoy these yummy pumpkin, fetta and quinoa bites with the all important pesto.

Pumpking, fetta and quinoa bites with pesto


800 grams cooked and mashed pumpkin
100 grams fetta
1/4 tsp ground cumin
10 fresh basil leaves finely sliced
1 cup cooked quinoa
rice crumbs for rolling
pesto for topping
oil or butter for frying

To make

It couldn't be simpler.
Bung the pumpkin, fetta, cumin, basil and quinoa in a bowl and mix together well with a fork.
Using either a dessertspoon full or heaped teaspoon full of the mixture, shape it into balls and roll in the rice crumbs.
Heat oil or butter in a frypan (you'll need a good amount depending on the size of the balls), test that it is nice and hot by adding a pinch of the bread crumbs, if it sizzles you know it is hot enough and then gently fry until golden.
Place on paper towel as you cook them to absorb any excess oil and then top with pesto and serve.
Share with friends and try them out on fussy kids.

Enjoy x


  1. This might be a silly question but, what are rice crumbs?

    1. Hi Jan, not a silly question at all! Rice crumbs are gluten free 'crumbs' the brand I use is Orgran, it is sold in most supermarkets and health food stores. You could also use corn crumbs or breadcrumbs. Thanks for stopping by x

  2. They look delicious! Did you serve them warm or at room temp? I think they would be a great lunchbox option for my gluten-free daughter if they are good at room temp. Fab to meet you at Problogger today!

    1. Great to meet you too! It was an interesting day. I served these warm, they are very tasty though and think they would be fine at room temperature. Thanks for visiting :)


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