Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the quinoa thoroughly under cold water, then combine it with vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
- In a large mixing bowl, combine the cooled quinoa with beaten eggs, diced broccoli, chopped onion, and minced garlic. Stir well to combine. Add cheddar cheese, paprika, and crushed red pepper, mixing gently.
- Preheat your oven to 350°F (175°C) and spray mini-muffin tins with cooking spray.
- Scoop a heaping portion of the mixture into each mini-muffin cup, packing it tightly to fill.
- Bake for 15 to 20 minutes, or until edges are golden brown and crispy.
- Allow to cool in the tin for about 5 minutes before removing and transferring to a cooling rack.
Nutrition
Notes
These bites are freezer-friendly; store in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven for best results.
