Last month I co-hosted a “No White Carbs Challenge” on Facebook with two of my brilliantly witty and lovely cousins. The challenge consisted of avoiding white flour, sugar, and white rice for 30 days. This challenge made me realize just how often I include white carbs such as gluten free pasta, rice, and tortillas in my dinner repertoire!
Whilst Searching for Dinner Solutions on the Great Boards of Pinterest
(isn’t that where all knowledge is kept?), I spied a Broccoli Cheddar Quinoa Bites recipe featured on Alida’s Kitchen. With the goodness of quinoa and the family-approved ingredient of cheese, I knew I had a winner.
There are SO MANY things I love about this recipe! First, you can make the quinoa ahead of time (during a Sunday prep, perhaps), and finish the recipe in less than 25 minutes during the week. Or you can make the entire recipe on the weekend and reheat when you’re ready to eat! Second, these little bites are delicious for breakfast, lunch, or dinner, and make fantastic leftovers. They have a savory, hash brown flavor that goes great with eggs and a little ketchup or hot sauce. Or you can add them to lunch along with a salad. The recipe makes 30-36 bites, so we ate them with fried eggs for dinner and snuck a few in our lunch boxes the next day. My husband asked me to add them to the weekly rotation, and even my anti-quinoa son ate them up!
You’ll want to make these ASAP!
Broccoli Cheddar Quinoa Bites
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water (or vegetable broth or chicken broth)
- 2 eggs, lightly beaten
- 2 cups broccoli florets, finely diced
- 1 cup yellow onion, finely diced
- 1 garlic clove, finely minced
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon paprika
- Crushed red pepper (optional) to taste
- In a medium sauce pan, cook quinoa according to package directions. Let cool.
- In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
- Preheat oven to 350° F. Spray mini-muffin tins with oil, or add paper linings.
- Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
From Alida's Kitchen
I link up at these fun parties!