Wednesday, April 1, 2015

Quinoa-Spinach Bites

A superfood snack with a perfect blend of flavor and texture. These Quinoa-Spinach Bites are great right out of the refrigerator or served warm as a side dish. They are definitely helping this pregnant gal snack a little healthier throughout the day, too! Don't judge them by how they me, they are delicious.

cup quinoa
1 cup low-sodium chicken or vegetable broth (you can use water if you prefer)
¼ cup yellow onion, diced
2 cloves garlic, minced
½ cup carrot, shredded
1 cup frozen chopped spinach, thawed and liquid removed
¾ cup plain panko bread crumbs
2 eggs, lightly beaten
2 tbsp Parmesan cheese (optional)
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ salt
¼ tsp red pepper flakes (optional)

Preheat oven to 375°

Step One
Thoroughly wash and drain quinoa (do not leave this step out - trust me). Add quinoa and chicken broth to small saucepan and bring to a boil. Once at a good boil, turn to a simmer and cook 15 minutes (or until all liquid is absorbed).

Step Two

After letting quinoa cool for about 10-15 minutes, mix together with the rest of the ingredients. Form into small patties (about 2 inches) and place on a parchment paper lined baking sheet. Bake for 20 minutes.

Serve immediately, or let cool and store in refrigerator for up to one week.

Recipe adapted from Back to the Roots.

Enjoy, y'all!


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