Veggie Nuggets With Quinoa and Brown Rice

Preheat oven to 400 degrees F. If using an air fryer, no need to preheat.When all ingredients are prepped, gathered, and measured (remember mise en place?), add them all to a large mixing bowl.Thoroughly mix- using your hands is the best way to get everything combined as good as possible!Once mixed, place mixture in the refrigerator for half an hour to firm up.FOR OVEN BAKING:Using your hands, form mixture into small oval or round nuggets, approximately ½ an inch to ¾ inch thick, an inch or so wide, and 1½ to 2 inches long. Really, you're in control of what shape to make them!Place nuggets on a large baking sheet lined with parchment paper or sprayed with nonstick coking spray, no closer than an inch apart.Bake at 400 degrees for 15 minutes. Remove from oven and turn the nuggets, then bake another 15 minutes.**If making Buffalo-style nuggets: after baking, toss in wing sauce. Serve immediately while nuggets are still crispy.FOR AIR-FRYER BAKING:Spray the bottom of the air-fryer basket with a very light mist of cooking spray, OR, if you're avoiding oil, cut a piece of parchment paper to fit the bottom of the basket.Form nuggets, then assemble as many as you can at a time in the air-fryer basket without the nuggets touching. If you have a rack apparatus that allows you to cook multiple layers at a time, your cooking time may need to be adjusted from what follows, because I don't have such a rack and tested this recipe in a single layer only.Air-fry nuggets at a temperature of 380 degrees for 8 minutes, flip nuggets, then cook another 8 minutes or until golden brown and crispy on the outside.Serve with your favorite dipping sauce and enjoy!