Creative use of leftovers #44:
Baked quinoa bites make a great lunch, snack, side-dish (or I’d venture to say breakfast.)
It’s true–Quinoa has become one of the health food fads of the decade. And as much as I like to call myself an independent thinker, I have fully hopped on board the train.
Quinoa is great: SO versatile, so healthy, and so EASY…
Please do yourself a favor, and try these baked quinoa bites.
Here’s a printable recipe:
BAKED QUINOA VEGGIE BITES:
Preheat oven to 350 degrees.
Spray muffin tins with cooking spray.
Combine 1 1/2 cups cooked quinoa (I like to cook mine in a veggie or chicken broth.)
2 eggs, beaten
3/4 cup shredded cheddar cheese
1 tablespoon flour (I used gluten-free to test it, and it turned out fine!)
1/2 tsp. pepper
1/4 tsp. salt
finely chopped veggies of your choice
**OPTIONAL: I added 1 tablespoon Dijon mustard, and a 1/2 tsp. curry powder.
You could also add italian seasonings, or whatever spices you like.
Divide the mixture into the muffin tins, and bake 15-20 minutes.
These are great on their own, or try dipping in a creamy italian dressing.
If you have cooked veggies leftover, this is a great way to use them.
If your veggies are raw, try roasting them in the oven with a drizzle of olive oil, salt and pepper.
**You could also chop your veggies super fine using a food processor, in which case you can skip the roasting and toss them in the mix.
You’ll be so glad you did.
Finger food! What more could you ask for?
Have you jumped on the quinoa train? How do you like to prepare yours?
Share with us all, please!
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