Trying new things: Cheesy Veggie Quinoa Bites

1 Oct

I try not to snub my nose at any foods unless I have tried them and KNOW with certainty that I don’t like them, as long as they smell appealing to  me and don’t contain any visible organ, lip or ass meat – hot dogs and bologna DO NOT count. I’ve been hearing about quinoa for at the very least, this past year. I’ve wanted to try it, but until recent months availability has been an issue. I didn’t want to have to special order a food item that could very well turn into a food staple in our house, which I thought this had the possibility of becoming. I picked some up at the local grocery recently and cooked it with just some sautéed onions and had it for dinner topped with eggplant, garlic, and more onions. It was fantastic. Cooked like you would rice, but with a slightly nutty flavor and it actually kept you full instead of hungry an hour later like rice. Hubs even liked it.

Enter in my sister-in-law and her attempt at a gluten-free lifestyle. I wanted to make an appetizer for a get-together she was having that she would actually be able to eat. Add in the fact that I’m on a newly started diet – not dieting where you only eat certain foods, more of a watching calories and trying to make healthier choices kind of thing – so I wanted something appetizer like without it being fried or laden with fats or mayo. I had a big fresh bag of quinoa and had seen recipes floating around where you use the grains to create an appetizer of some sort.

I stumbled upon Cheese and Vegetable Quinoa bites over at The Curvy Carrot. Sold.

With a few adaptations, I made it mine, gluten-free, and made enough to freeze some! Score. Hubs was digging this one too. Eating them kind of like they were potato chips. But with less guilt.

Cheesy Veggie Quinoa Bites

adapted from The Curvy Carrot

Makes 24 discs or “muffins”

Ingredients

2 cups quinoa, cooked to package directions

2 eggs – I used 3 since they were small fresh eggs

1/3 cup store-bought shredded carrot, microwaved to soften 60 seconds

1 ½ cups chopped baby spinach, fresh not frozen

1 shallot chopped

3 cloves garlic, minced

½ cup Colby Jack cheese, freshly shredded

2 tablespoons cornmeal

kosher salt & pepper to taste

Instructions

Preheat your oven to 350 degrees. Grease or spray 2 – 12 count muffin pans. Add all ingredients but the cheese to a large bowl until combined. Add cheese and stir to distribute evenly through mixture.

Using a spoon or cookie scoop, fill muffin cups until 3/4 of the way full, pressing mixture down into pan.

Bake for 30-40 minutes, until crispy and set. Remove from muffin pans and serve immediately.

You can reheat these for 10 minutes until warm. For freezing, let cool completely and place in freezer safe container or bags. To serve from frozen, let thaw overnight. Reheat under broiler for 5-10 minutes until tops are crispy and rounds are heated through.

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2 Responses to “Trying new things: Cheesy Veggie Quinoa Bites”

  1. Heidi @ lightlycrunchy October 1, 2012 at 11:08 pm #

    These look great – I have yet to jump onto the quinoa bandwagon, but peer pressure is getting to me – I’ll have to give it a try.

    • seasonedwithsarcasm October 2, 2012 at 2:15 pm #

      I’m glad I jumped on the bandwagon – love quinoa! And even the hubs likes it – way better than rice! Come over to the dark side 🙂

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