I’ve been sitting here trying to think of something witty to say about this recipe, but I’m failing miserably. A little help please?
These yummy bites are healthy AND delicious…that’s hard to beat. If you have a rice cooker, you can cook your quinoa in it using the white rice setting, which is a handy little time saver. And if you haven’t yet invested in a rice cooker, you really oughta….trust me on that one.
This recipe took no time at all to whip together (especially if you have some leftover cooked quinoa), and doubles as an appetizer/snack or a side dish. My kind of dish! Seriously, aren’t these just adorable?
Start with your quinoa of course.
And some shredded carrots.
Chopped green onions.
Garlic. The more, the better – right?
Fresh chopped parsley.
Mmm…cheese: the only major hurdle I’d have to becoming vegan. That and eggs. And bacon. Okay, forget the whole vegan thing. I’d be terrible at it.
And last but not least: salt & pepper!
Mix it all together…
And press into your mini muffin tins.
Yum. I could eat it like this.
Recipe adapted from So Very Blessed.
- 2 cups cooked quinoa (I used 1 cup white, 1 cup red)
- 2 large eggs
- 1 cup shredded carrot
- 3 green onions, thinly sliced
- 3 cloves garlic, chopped
- ¼ cup chopped fresh parsley
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup grated cheddar
- 2 tbsp flour
- ½ tsp seasoning salt
- ¼ tsp freshly ground pepper
- Preheat oven to 350°F. Lightly grease 2 mini muffin tins.
- In a medium bowl, mix together quinoa, eggs, carrots, green onions, garlic, parsley, cheese, flour, and seasonings.
- Spoon mixture into prepared muffin tins, and press down firmly. They should be packed in and filled right to the top.
- Bake for 15-20 minutes, or until bites are starting to brown slightly.