Crispy Quinoa Bite_profile

Crispy Quinoa Bites by The Healthy Apple

 ”If you too love this darling quinoa seed, then I know you’ll love this recipe with tiny flecks of basil, onion and chives.  It’s the perfect touch that makes this recipe the best I’ve had in a long, long time.”

–Amie Valpone, The Healthy Apple

 

 

 
 

Ingredients

  • 1/2 cup uncooked quinoa
  • 1/2 cup uncooked black or Ruby Red rice
  • 2 large eggs
  • 1 cup Vidalia onions, finely chopped
  • 1 cup dairy-free shredded mozzarella cheese
  • 3 garlic cloves, minced
  • 1/2 cup fresh basil, finely chopped
  • 1/3 cup grape tomatoes, diced
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 tsp. chili powder
  • 2 chives, finely chopped, for garnish
  • 2 cups of homemade tomato sauce, for serving

METHOD

  1. Cook quinoa and rice according to package directions. Prepare muffin pan with nonstick baking spray.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, combine cooked quinoa and rice with remaining ingredients, except chives and pasta sauce; mix well to combine.
  4. Transfer quinoa and rice mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
  5. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove rice and quinoa snacks from the muffin cups.
  6. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of tomato sauce for dipping.
 
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