Ingredients
Units
Scale
- 2 tsp extra virgin olive oil
- 1 cup uncooked quinoa (yields 2 cups cooked)
- 1 1/3 cup water
- 1/2 tsp salt
- 1 tsp extra virgin olive oil
- 1 cup thawed frozen spinach
- Pinch of salt
- 3 eggs, lightly beaten
- Salt to taste
- 4 oz aged cheddar or gouda cheese cut into 24 cubes
- Cooking Spray (it's very important that you read note 1)
Instructions
- TO COOK THE QUINOA
- In a medium saucepan, heat 2 teaspoons of olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it's well coated with oil. Add 1 cup water and ½ tsp salt. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool for 15-20 minutes, then fluff it up with a fork.
- In the meantime, prepare the spinach. Heat 1 teaspoon of olive oil in a large, deep non stick skillet. Add spinach and a pinch of salt and cook over medium heat for 3-4 minutes, until wilted. Set aside to cool
- Preheat oven to 375F. Coat a 24 cup mini muffin pan with cooking spray
- In a large bowl, combine cooked quinoa, cooked spinach, beaten eggs and salt and mix well
- Spoon mixture evenly into the mini muffin pan, so they are 2/3 way full. Tuck a cheese cube in the center of each one
- Bake at 375F for 15 minutes. Serve warm
Notes
- If you wish to make this recipe without a liner, you MUST use a cooking spray such as PAM. If you use the all-natural oil sprays, these quinoa bites will stick. If you do not wish to use an oil spray such as PAM, use parchment paper liners only . The egg will stick to a regular cupcake liner.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Appetizer, breakfast,
- Cuisine: Kosher / Vegetarian