Crispy Quinoa & Cheddar Bites
Category:
Entree
Preparation Time: 5 Minutes
Cook Time: 25-30 Minutes
Yield: 10 Muffins (1/3 Cup Portions)
Recipe By Chef: Paige Mountain
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 2 cups cooked quinoa
- 2 eggs, raw, large
- 1 cup cheddar cheese, shredded
- 1 cup cooked broccoli, chopped
- 1 cup cooked cauliflower, chopped
- ½ teaspoon sea or kosher salt
- ¼ teaspoon black pepper
Directions
- Chop cooked broccoli & cauliflower in a food processor.
- In a bowl, combine all ingredients together.
- Preheat oven to 350 degrees.
- Grease a muffin mold with nonstick cooking spray or oil.
- Scoop mixture dividing evenly, roughly 1/3 cup in each mold.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool before removing from mold.
- Store in refrigerator or freeze for future use.
Qualities
- Texture: Soft
- Rating for Scent: 3/10
- Spice Level: 0/10
Tips
- Any vegetable can be used in this recipe, though high-moisture content vegetables such as zucchini should be thoroughly squeezed & drained prior to mixing.
- For convenience, microwavable pouches of cooked quinoa work well for this recipe. Any variety of quinoa will work (red, tricolor, etc.).
- For convenience, frozen broccoli & cauliflower can be used. If frozen together in the same bag, just use 2 cups total rather than having to separate and measure individually.
Nutrition
Nutrition Content for 1 muffin
- Calories: 114kcal
- Carbohydrates: 10g
- Fat: 6g
- Fiber: 2g
- Protein: 6g
- Added sugar: 0g
- Sodium: 214mg
Recipe Benefits
- Promotes Gut Health