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Cheese, spinach and quinoa bites on a plate and on a mini muffin tin pan

Cheese, Spinach & Quinoa Bites

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5 from 2 reviews


  • 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


  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

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