Controversial topic of the day – leftovers. Do you love ’em? Hate ’em? Eat ’em? Toss ’em? Re-purpose ’em?
Growing up, we always had some kind of leftover in the fridge at all times and my mother was the master of making leftovers into entirely new dishes. I thought that was normal for everybody, but I have met three people recently that refuse to eat leftovers at all! My jaw just about dropped to the floor when they told me. That’s a completely foreign concept to me. And it seems like it would be a lot of work to make new food for every single meal.
But, I’m in the pro leftovers camp. And Thanksgiving brings the best leftovers of the year! Turkey, stuffing, cranberry sauce, mashed potatoes, pumpkin pie…it’s the meal that keeps on giving (which is fitting!). But, the day after a huge meal like that, I’m all about lightening things up a bite, so, of course I had to transform our leftover turkey into a quinoa bite!
and fill your mini muffin tins. The silicone baking cups make them even easier, since they don’t stick a bit and I like using a cookie scoop these days to fill the cups, then pat them down a bit with the rounded side.
Happy post-Thanksgiving to you!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 cups cooked quinoa (1/2 c. dry quinoa cooked in 1 c. chicken broth)
- 2 large eggs
- 1 cup turkey, chopped
- 1 tsp dried parsley
- 1 tsp poultry seasoning
- 1/4 c. shredded mozzarella cheese, optional
- 1/2 cup chopped onions
- 2 Tbs panko
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Distribute mixture into a greased mini muffin tin, filling each cup to the top (~ 1 Tbs each).
- Bake for 15-20 minutes.