Directions

1. 1

   Rinse the quinoa under cold water, then add it to a medium saucepan with 4 cups water and bring to a boil. Reduce to a low simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.

2. 2

   Pull from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and let cool until just warm.

3. 3

   In a small bowl, whisk the flour and 8 Tbsp. water together to make a smooth slurry.

4. 4

   In a large bowl, combine the cooked quinoa, 2 Tbsp. Frying Pan Pork Sausage Spice, Italian Garden Herb Blend, and the flour slurry. Mix thoroughly.

5. 5

   Shape the mixture into 1-inch balls (use slightly damp hands to keep them from sticking).

6. 6

   Heat the olive oil in a large skillet over medium heat. Working in batches, pan-fry the bites for 6 to 8 minutes, turning often, until deeply golden on all sides.

7. 7

   Meanwhile, whisk the ketchup, honey, and remaining 2 tsp. Frying Pan Pork Sausage Spice together in a small saucepan. Warm gently over low heat for 3 to 5 minutes.

8. 8

   Once all the bites are fried, transfer them to a large bowl and gently fold in the warm glaze until each piece is coated. Makes 64 bites.

9. 9

   Sprinkle with the sliced scallions (or fresh chopped herbs) and serve with toothpicks — a great addition to a party platter or game-day spread. Tip: swap the sausage spice for another favorite sausage seasoning or a BBQ blend to change the character of the bites.