Have I mentioned that I am currently obsessed with bite-sized food? If I haven’t yet, I’m sure it will be quite obvious soon, seeing as this is the second “bite” recipe I’ve posted in a row with quite a few more to come. What can I say? Sometimes things just taste better in tiny, handheld, fun, well…bites.
Quinoa Bites FAQsStill have more questions? Check out the Quinoa Bites FAQs page for more answers to the most commonly asked questions.
- 1 cup uncooked quinoa
- 1 Tbs olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced carrot
- 3 cups low sodium chicken broth, hot
- 1 cup diced red pepper
- 1 cup chopped fresh parsley
- 2 oz 1/3 less fat cream cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1 Tbs flour
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Soak quinoa for 15 minutes. Rinse.
- Preheat oven to 350 degrees
- Heat olive oil in a skillet over medium high heat.
- Add onions and garlic and saute for 2-3 minutes.
- Add carrots, quinoa, and 1 1/2 cups of chicken broth.
- Bring to a boil and cook for about 6 minutes, covered and stirring occasionally, until most of the liquid has been absorbed.
- Add 1/2 cup more chicken broth and cook about 4 minutes, covered and stirring occasionally, until most of the liquid has been absorbed. Repeat until all of the chicken broth is absorbed.
- Remove pan from heat and stir in red peppers, parsley, cream cheese, Parmesan cheese, eggs, flour, salt, and pepper.
- Spoon mixture into greased mini muffin tins, using about a tablespoon of mixture in each cup.
- Bake for 15-20 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 424mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 11g
This information is just an estimate and may not be 100% accurate. Always double-check the nutritional information using your specific products and ingredients.