When I first made this recipe earlier this year, I have to admit… We weren’t that impressed right off the bat. However, the next day when we heated up the leftovers, we fell in love! The flavors had developed overnight, and the bites became delicious. From then on, I have made them the day before we want to eat them, and we all enjoy the reheated bites up until the last one! They are great for dipping. Our favorite dip with these quinoa bites is a little bit of mayonnaise mixed with Sriracha!

I am also excited to debut a new recipe format that will allow you to print recipes more easily! Let me know what you think 🙂

Cook the quinoa according to the package directions. After rinsing the quinoa, I like to saute it in a little bit of olive oil, and then add the water. The brand that I usually buy calls for a 2:1 ratio of water to quinoa, so you’d need 2 cups of water and 1 cup of quinoa. Bring the quinoa/water to a boil, then turn down to a simmer for 15 minutes. Let it sit for about 5 minutes, then fluff it with a fork. Set the cooked quinoa aside.

In a large bowl, combine the eggs, carrots, garlic, cilantro, cheese, flour, salt, and pepper.

Add the quinoa and stir well. If the quinoa is still pretty warm and you’re worried about scrambling the egg, stir just a little bit in at a time to slowly warm up the mixture without cooking the eggs. Another tip is to use the finest grater you have for the carrots. This makes sure the carrots cook through.

Place about 1 tablespoon of the quinoa mixture in each of the greased mini muffin cups. I like to use my small cookie scoop for this task!

Bake until the edges are crispy and light golden brown.

Cheesy Quinoa Bites

Print Recipe

Course Appetizer, Main Course

Servings 4 dozen bites

Ingredients

1 cup uncooked quinoa rinsed well
2 eggs
3 medium carrots shredded
2 cloves garlic minced
1/4 cup fresh cilantro chopped
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat oven to 350 degrees F. Grease two mini muffin tins and set aside.
Cook quinoa according to package directions, and set aside. In a large bowl, combine eggs, carrots, garlic, cilantro, cheese, flour, salt, and pepper. Add quinoa and stir well.
Place about 1 tablespoon of the quinoa mixture in each of the greased mini muffin cups. Bake in preheated 350 degree oven for 15 to 20 minutes, until edges are crispy and light golden brown.

Adapted from So Very Blessed.