Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheese, spinach and quinoa bites on a plate and on a mini muffin tin pan

Cheese, Spinach & Quinoa Bites


  • Author: https://mayihavethatrecipe.com
  • Total Time: 55 mins
  • Yield: 24 1x

Ingredients

Scale
  • 2 tsp extra virgin olive oil
  • 1 cup uncooked quinoa (yields 2 cups cooked)
  • 1 cup water
  • 1/2 tsp salt
  • 1 tsp extra virgin olive oil
  • 1 lb fresh baby spinach (yields about 1 cup cooked)
  • Pinch of salt
  • 3 eggs, lightly beaten
  • Salt to taste
  • 4 oz Les Petites Fermieres Gouda cheese, cut into 24 cubes
  • Cooking Spray

Instructions

  1. TO COOK THE QUINOA
  2. 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.
  3. 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
  4. Preheat oven to 375F. Coat a 24 cup mini muffin pan with cooking spray
  5. In a large bowl, combine cooked quinoa, cooked spinach, beaten eggs and salt and mix well
  6. 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
  7. Bake at 375F for 15 minutes. Serve warm
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Appetizer, breakfast,
  • Cuisine: Kosher / Vegetarian

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series