Friday, February 13, 2015

Kale Quinoa Bites

So I just made these and have not stopped eating them. I've literally eaten half the tin....

Most of my spare time in the kitchen is spent making tasty treats for my boys, but today I had to make these for myself. Spotted the recipe on 101 Cookbooks and they sounded like the perfect, healthy, busy mom snack.

Super easy to make these your own by using whatever veggies and cheese you have on hand. Make them!
Kale Quinoa Bites
Recipe and photo from

unsalted butter (I used cooking spray)
2 1/2 cups cooked quinoa, at room temperature
4 large eggs, beaten
scant 1/2 teaspoon fine grain sea salt
1 small onion, finely chopped
1/2 cup crumbled feta (I had parmesan and goat cheese in the fridge and the combo worked well.)
1 clove garlic, minced
1 cup very finely chopped kale
1/2 cup shelled edamame (I used frozen peas and carrots.)
3/4 cup breadcrumbs
to serve: avocado, chives.
Preheat oven to 375F, with a rack in the top third.
Butter (or spray) mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.
Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature spread with salted avocado and lots of chopped chives.
Makes 2 dozen mini-bites. 
Prep time: 10 min - Cook time: 25 min