January 15, 2013
How about a new, different, and healthy appetizer? If you have been reading my blog for a while, you likely know that I enjoy quinoa and am always looking for new ways to prepare it.
Meet quinoa bites. These little guys are full of quinoa, vegetables, and cheese, bounded by egg whites. These have a thin, crispy cheesy crust with a moist center of savory goodness. They make a healthy appetizer or a perfect snack. This is a great finger superfood that is full of protein and good for you!
These are simple to make, and I especially liked that you could make them in a mini-muffin pan so that they were all the same shape. (Yep, big surprise that this lawyer is a little type-A.) You could easily substitute different vegetables, like zucchini or broccoli. I served the quinoa bites with some French onion dip. I liked them better with dip, but then again, everything tastes better with dip!
Yields 24 "bites"
2 cups cooked quinoa
2 large eggs, lightly beaten
1 medium carrot, finely shredded
2 scallions, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, finally chopped
1/2 cup grated cheddar cheese
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Preheat oven to 350ºF. Lightly spray a mini muffin pan with nonstick cooking spray.
Stir all of the ingredients in a medium sized mixing bowl until well combined. Scoop the mixture using a tablespoon into the muffin pan. Lightly press down to make each each well is packed.
Bake for about 20 minutes, or until the bites become golden and set. Using a small spoon, gently remove bites from the wells and serve with dip, if desired.
Source: Directly adapted from Tracey's Culinary Adventures, originally from So Very Blessed