Today, I’m going to share with you one of my favorite clean eating recipes. I’ve been making these goat cheese wontons for a while. This recipe originally came from Clean Eating Magazine, and though it was delicious as written, I’ve transformed it into something much healthier, which is good news because this is my go to dish when I want a tasty appetizer.
There was a time when I was following a plan that allowed for a cheat day once a week, and these cheese wontons were almost always on the menu, even though they can – in proper serving sizes – be part of a healthy diet.
I’m sure you’ve guessed by now that I’ve added quinoa to the dish.
I resisted the urge to do this for a long time, mostly because I was afraid of messing up my wontons and my husband gave me his “your taking this quinoa thing a little too far” look every time I mentioned it.
Then, in writing my book (which is almost ready for release- check out the cover below), I learned how well quinoa blends into other dishes, improving the nutrition without really standing out. So, I decided to give it a try.
Wow, I really wish I didn’t wait so long. The original dish filled the wonton wrappers with just goat cheese and then dipped them in low fat sour cream sauce. Here, I’ve added quinoa and spices to the goat cheese mixture, and I use non-Fat Greek yogurt in place of sour cream (and of course added garlic because it’s me we are talking about) which makes for a protein packed sauce.
- 6 oz (1/2 package) won ton wrappers (whole wheat if you can find them), use this recipe for gluten free
- 4 oz goat cheese
- 1 cup cooked quinoa
- 1 T basil, chopped fine
- 1/8 - 1/4 tsp crushed red pepper
- 3 cloves garlic, minced
- olive oil cooking spary
- 1/4 cup fresh parmesan, grated
- 1/2 cup roasted red peppers
- 1/2 cup non Fat Greek yogurt
- 2 T basil, chopped
- 6 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees
- In a medium bowl combine goat cheese, cooked quinoa, basil, red pepper and garlic.
- Spread out won ton wrappers on a baking sheet that has been sprayed with olive oil. Put a teaspoon or two of the filling on each wrapper. Brush the edges with water, either using a brush or your finger tips. Fold to form a triangle (or in my case a crescent because I had round wrappers) and press the edges to close. When all of your wrappers are filled (you may use slightly more than ½ of the package of won ton wrappers depending on how full you make them) spray the tops with olive oil spray. Top with parmesan cheese. Bake for 8 to 10 minutes, keeping a close eye on them towards then end. The won tons are done when they are a golden brown.
- To make the roasted red pepper sauce, combine red peppers, yogurt, basil, garlic, sea salt and pepper in your blender. Process until well blended.
Calories 242 Calories from Fat 81 Total Fat 9.0g Sodium 493mg Total Carbohydrates 26.0g
Make it Vegan: If you are a vegan, use nut cheese and vegan Greek yogurt