The Mommy and Me Fitness group in town has a blog and they have been doing monthly food spotlights. This month, the food spotlight was Quinoa. It’s a nifty little food that is chock full of amino acids, which combine to form proteins, so it’s kind of a super-food in my eyes. I’m used to eating quinoa in the form of a salad called Tabbouleh, but I hadn’t ever experimented with it. Anyway, shortly before I read Julie’s post, I had seen these little quinoa bites pinned all over people’s Pinterest boards and I was intrigued. And intrigued enough to play with the recipe.
I added some flavor and more vegetables so that I could use these as a complete meal for my lunches. This recipe made 3 dozen little bites, there were less than a dozen left after Matt and I “tested” them. They were so good! And I just couldn’t stop eating them. I dipped them in a mixture of sour cream and Italian dressing, but you could eat them without a dip. One tiny note though before I share the recipe, if you decide to make these in a mini muffin pan without the wrappers, make sure you grease the cups well. I didn’t and had to ah… convince… some of them to come out of the pans. Other than that, you may need to hide them from your husband, because shockingly, mine certainly enjoyed them!
Veggie Feta Quinoa Bites
- 2 c. cooked quinoa (this is 1 c. dry quinoa)
- 2 large eggs, beaten
- 1/2 c. finely shredded carrot
- 1/2 c. finely shredded zuchinni
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 2 Tbsp. dried parsley
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 2 Tbsp. minced sundried tomatoes
- 4 oz. feta cheese