Total: 1 hr 5 mins
Servings: 8
Ingredients
- ½ cup quinoa
- ⅛ teaspoon salt plus 1/4 teaspoon, divided
- ¾ cup finely chopped broccoli
- ¾ cup shredded Cheddar cheese
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground pepper
- 1 large egg, lightly beaten
- Cooking spray
Directions
Step 1
Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.
Step 2
Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.
Step 3
Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.
Step 4
Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
Step 5
Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.
Tips
Tip: If you use paper liners, refrigerate the baked bites for at least 2 hours before removing from the liners, to prevent sticking. To make ahead: Refrigerate for up to 3 days.
Equipment: Mini-muffin pan (24-cup)
Nutrition Facts
Serving Size:
2 bites
Per Serving:
87 calories; protein 4.6g; carbohydrates 7.8g; dietary fiber 0.9g; sugars 0.4g; fat 4.2g; saturated fat 2g; cholesterol 32mg; vitamin a iu 345.7IU; vitamin c 6.2mg; folate 29.7mcg; calcium 92.3mg; iron 0.7mg; magnesium 26mg; potassium 99.9mg; sodium 208.7mg.
Beth Lipton Eating Well