We like to eat these right out of the oven, but I think they are even better as a grab and go out of the refrigerator. Take your afternoon or post work-out snack time up a notch by including these on the list of options!
Note: this recipe will make about a dozen so make sure and double or triple accordingly. After they cool you can store them in your refrigerator for up to five days.
½ 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 (use gluten-free if preferred)
2 eggs, lightly beaten
2 tbsp Parmesan cheese, freshly grated*
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ tsp salt
¼ tsp red pepper flakes (optional)
Preheat oven to 375°
Thoroughly wash and drain quinoa. Add to small sauce pan along with broth and bring to a boil on medium-high heat. Once at a boil, cover and simmer for about 15 minutes (or until all liquid is absorbed).
Tip: Anytime I make quinoa as a side I like to save about a cup so I can make these bites the next day.
After letting quinoa cool for about 10-15 minutes, mix together with the remaining ingredients. Form into small (flat) patties, place on a parchment paper lined baking sheet, and bake for 20 minutes.
*If you want to go the dairy-free route but still want a flavor similar to Parmesan try swapping in nutritional yeast.