Quinoa Tater Tots

Tater tots are probably on my top five list of childhood favorites [never mind that I still occasionally sneak them into the cart at the grocery store]. It isn’t because I am biggest fan of potatoes. I can easily pass on french fries or baked potatoes. I don’t necessarily feel that hash browns are the cat’s meow. There is just something about tater tots. Especially crispy tater tots.

I think that Matt would probably frown upon a dinner of just tater tots, so I created this grown up version. Perfect as a meal, snack or side dish:


  • 2 cups uncooked shredded potatoes
  • 1 cup uncooked shredded carrots
  • 2 stalks of diced green onion
  • 1 cup cooked quinoa
  • 1 tablespoon of gluten free soy sauce
  • 1 egg
  • 1 tablespoon of brown rice flour
  • Salt and Pepper to taste
  • Coconut Oil


  1. Preheat the oven to 350 degrees.
  2. Combine all of the ingredient in a large bowl, making sure to mix completely.
  3. Grease the bottoms of a cupcake pan with coconut oil. This recipe will yield 24 cups, so if you have two pans, grease ’em up!
  4. Fill each cup 1/2 full with your mixture. Using your finger tips, gently press into the bottom of the pan.
  5. Bake for 25 minutes, or until crispy on top.

Serve these with Wasabi mayo for a kick. And be sure to lick your fingers when you’re done.



4 responses to “Quinoa Tater Tots

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