Easy Cheesy Quinoa Bites

July 29, 2012 8 Comments

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Lets me start out by saying, I heart Quinoa! (Pronounced ki-nwa) It is a whole grain substitute for rice and just as easy to cook. It’s very versatile (more so than rice in my opinion) so there are a ton of great recipe ideas out there or you can just eat it plain. It’s gluten-free, low glycemic, high in fiber and provides the 8 essential amino acids creating a complete protein. Basically its a superfood! Here’s one of our new favorite ways to use it!

Ingredients

2 cups quinoa, cooked (Usually found near the other grains/rice at the store, I buy mine at Costco.)
2 large eggs, beaten
1 cup finely shredded carrot
1/2 cup finely chopped spinach (I use my food chopper)
2 cloves garlic, minced
1/2 cup fresh grated Parmesan cheese printable coupons
2 Tbs. all purpose flour
1/2 tsp. seasoning salt
1/4 tsp. fresh ground pepper

Directions

Preheat oven to 350 degrees. Coat a mini muffin pan with cooking spray. I usually get my quinoa started first it takes about 15 min to cook. Meanwhile I get the other ingredients ready. When the quinoa is done, mix together all ingredients in a large mixing bowl.

Scoop into mini muffin pan. I like to use a small ice cream scoop for even distribution. This batch size fills my 24 ct mini muffin pan perfectly!

Bake for 15-20 minutes or until firm but not crispy! Let cool. Enjoy with your favorite dipping sauce!

My kids love to dip these in French’s Honey Mustard and I’m a hot sauce girl myself. This recipe could be altered in so many different ways it’s awesome. I plan on trying it with cilantro (instead of the spinach) and shredded grilled chicken next time!

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Find more Quinoa Recipes

Comments

  1. Do you think these would freeze well?

    • Hmm… I’m not really sure. They’ve never lasted long enough to make it into the freezer at our house :) I would think they might get a bit soggy or fall apart while unthawing but I could be wrong.

  2. Is it 2 cups cooked quinoa, or 2 cups raw quinoa, cooked?

  3. Rachel Lee says:

    I made these and I halved the recipe. It made 24 mini muffins and they were rather large. They also didnt get firm. I cooked them for about 25 minutes. I think I made them too deep and next time will make them smaller in the pan. They are still good and I love the spinach! The taste is amazing.

  4. Where did you get the Kraft 20 Top Seasonal Recipes For 2012?

    • Jessica FabFrugal says:

      Are you referring to the Make It Delicious recipe book with coupons inside that you could order?

  5. Jessica, these look really good, and I’m thinking they’d be great with some shredded chicken or pork too. I’m thinking they’d be a good entree to pack in a school lunch.

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