These little bites of goodness are delicious and I highly recommend them! They come from Greta Podleski's new cookbook, Yum & Yummer and I have already made these twice - in one weekend. Yes, they are that good - and super easy to make! You make these as appetizers, they are perfect for toddlers (and so easy to pick up and eat), and they are great as a meal on their own (don't ask me how I know! Ha!). They are also a great make-ahead. I made double batches each time and stored them in the fridge for days. You can even freeze them. What are you waiting for? Try this recipe :)
Ingredients
2 cups cooked and cooled quinoa
1 cup finely chopped broccoli florets
1 cup shredded old cheddar cheese (part-skimmed)
1/4 cup freshly grated Parmesan cheese
2 eggs
1/2 tsp. mustard powder
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
I made quinoa in my instant pot and stored it in the fridge in small containers. When I took it out, the quinoa looked like it needed to be fluffed up a bit, so I used kitchen whisk, which worked well!
Add 1 cup broccoli, 1 cup cheddar cheese, and 1/4 cup Parmesan cheese
Mix well
Meanwhile, in a separate bowl, whisk two eggs (my photo has 4 as I doubled the recipe), 1/2 tsp. mustard powder, 1/2 tsp. sea salt, 1/4 tsp. freshly grated black pepper, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.
Pour egg mixture into quinoa mixture and combine well.
Spray mini muffin pans or use muffin cups. Spoon quinoa mixture into muffin cups. Press down with the back of a spoon. You should be able to make 24 mini quinoa bites.
Bake in a 350 degrees F. oven for 15-20 minutes, or until the bites have firmed up and are golden around the edges. Mine took closer to 20-30 minutes.
Let cool for 5 minutes before serving or cool completely and store in the fridge to use later.
Serve warm
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