Have you been reading a few of the posts I’ve written? If so, you’ll remember that I posted about a Quinoa “Mac” and Cheese. Have you tried it yet? Isn’t it yummy? It really has all the indulgence of macaroni and cheese, but some goodness of the extra fiber and protein from the quinoa. Since we’ve been on a quinoa kick around here (it is just so nice to be able to buy it in bulk!), I wanted to think of another recipe that I could make that Olivia could eat for lunch while I was at work. Enter the Cheesy Quinoa Bites. I know, you’re probably thinking that these are just another spin on the Mac and Cheese – just in smaller ‘bites’ form. I promise you – although there are some similarities (cheese + quinoa), the addition of some white beans and the absence of the panko crust take it to another flavor dimension..whoa…flavor dimension. So deep.
These little cheesy quinoa bites are packed full of protein and fiber from both the quinoa and white beans, packed full of nutrients from all the vegetables, and packed full of yummy taste from oh-so-yummy cheese. Honestly, you can’t lose! Another big perk is that they’re crazy easy to make and you can easily pop the whole batch in the refrigerator and warmed up. I haven’t done it myself, but you probably could even freeze them and just warm them up when you and baby are ready to eat them. Enough typing – let’s get started!
What You’ll Need:
2 cups cooked quinoa (again, for extra flavor, we cooked our quinoa in low-sodium chicken broth)
8 egg whites
1 cup of shredded carrots **
1 (15 oz can of white beans)
2 cups of chopped up broccoli **
2 cups shredded cheddar cheese
4-6 teaspoons of garlic powder (you know darn well I’m going to put in way more than this!)
1 teaspoon of onion powder
Parmesan Cheese to top
Cooking Spray (we just used coconut oil and took a paper towel to grease up our mini-muffin tin)
What You’ll Do:
Grease up your mini-muffin tin. Grease up your tin.
Preheat your oven to 350 degrees. In a large mixing bowl, combine all the ingredients.
Portion out the mixture into the mini-muffin tins. They won’t really expand, so feel free to pack up each little muffin “well”! If you’re cheese lovers like we are, then feel free to sprinkle some Parmesan Cheese on top, or even some more shredded Cheddar cheese.
Bake for about 20-25 minutes until the edges are starting to brown. Let them cool and pop em out! That’s it! So easy! This makes about 48 “bites”.
** ALTERNATIVES **
Honestly, throw in whatever chopped veggies you have! Shredded zucchini? Yup! Cauliflower? Why not? Go veggie crazy!
Whatever veggies (or even variety of cheese) you choose, you’ll take comfort in knowing you and family are eating something packed full of fiber, protein, and nutrients! Plus, they’re cheesy so you know they’ll Taste Oh-So-Good!
~ M ~