Wednesday, April 1, 2015

Quinoa-Spinach Bites

These quinoa-spinach bites are the perfect superfood snack! The quinoa, garlic, spinach and touch of cheese are the perfect blend of savory and healthy. You can also swap some ingredients (without compromising flavor) to make it gluten and/or dairy free.

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.

What You Will Need: 
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°

Step One
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.

Step Two
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.

Enjoy, y'all!


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