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Veggie Quinoa Bites

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Shook Twins: WindowShook Twins: Window – These two girls are cute, tiny and great to take to parties….and that’s why they pair well with Veggie Quinoa Bites. Listen to this album and you’ll be hooked. Their voices are soulful, the songs are funky and their sound is unique.

 

 

 

 

veggiequinoa_recibeatsThese things are ridiculous! They taste amazing, they look fantastic and pretty much everyone loves them!  Honest-to-god – I am shocked and amazed at how well they go over in large crowds. I typically just call them “Cheesy Bites” so that I don’t scare off people with words like “veggie” and “quinoa”.

 

If I am taking them to a party, I like to pre-cook them until they are firm (but not brown yet) – about 20 minutes. Then you can either freeze them for later, or just throw them on a cookie sheet when you arrive and bake them for another 10 – 15 minutes!

 

This makes about 4-dozen mini-muffin size quinoa bites.  Serve them with a honey mustard sauce for dipping.

 

 

Ingredients:

  • 1 ½ c quinoa (cooked and cooled)
  • 1 large zucchini & 2 carrots (when shredded, about 3 cups of veggies total)
  • ½ c red onion, chopped finely
  • 1 c fresh parsley
  • 1 c fresh spinach
  • 3 cloves garlic
  • 4 eggs
  • 4 ½ tablespoons Bisquick (or some other pancake batter. Gluten Free works great!)
  • 1 ½ c cheese (Your choice – try a blend of feta and shredded pepper jack, or add some sharp cheddar for a bite!)
  • salt & pepper (about ½ tsp each)
  • 1 tsp hot sauce

 

How we did it:

  1. Cook your quinoa so it can be ready and cooled down a bit. (To get 1 ½ cup of cooked quinoa, you need about a ½ cup – ¾ cup of uncooked quinoa (it seems to almost triple in size).)
  2. Shred your carrots & zucchini on the larger holes of a cheese grater. (Watch your knuckles – we don’t want anything questionable going into these little bites.)  You should end up with about 3 cups of shredded veggies.
  3. Chop up your onion finely. Add your ½ cup of onion, 3 cups of veggies and your cooked (and cooled) quinoa into a mixing bowl.
  4. In a food processor (I like to use my handy Magic Bullet), add spinach, parsley, eggs, garlic cloves and Bisquick-like mix.  Sprinkle with some salt and blend until pureed.
  5. Pour this over your veggie-quinoa mix. Stir it all together.
  6. Shred your cheese! I like Pepper Jack because it adds a little kick. Mozzarella always has a fantastic gooey affect. Feta adds a completely different flavor that I personally love (and you can still have little chunks throughout the bites as well. Just be careful to not over salt if you use feta – it’s a pretty salty flavor already). Whatever you prefer, choose one or two flavors. You’ll need 1½ cups.
  7. Stir the cheese into your mixing bowl with everything else. Add salt and pepper if needed, and I like to throw in a dash of hot sauce just to give it a little zing!
  8. Spray mini-muffin tins with cooking spray. Use a melon-ball scooper to fill them up.Bake at 350º for 25 – 30 minutes (until they firm up completely and the tops are browned a bit).
  9. Serve on a platter with a delicious dipping sauce, like a spicy honey-mustard sauce!
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