I've had a little bag of quinoa sitting in my pantry for the last
couple of weeks and I knew if I didn't use it soon, it would get pushed to the
back, never to be seen until the next time I cleaned those cabinets. So of
course I turned to Pinterest (notice a trend here? LOL!) and there was a recipe
for cheese and veggie quinoa bites. They looked so cute and something I could
use to get some more vegetables into Madeline. She’s been getting a little
picky lately so I knew I had to do something about that and these were the
perfect little thing to get her to eat spinach without making a big deal about
it. I don’t know what is up with her and vegetables, since this was the same
little girl at age 2 who wanted to eat salad every day for lunch!
I’ll definitely be making these again! They’re so tasty and a great way
to use up whatever vegetables you have laying around.
2 cups cooked quinoa
2 eggs3 carrots, shredded
1 ½ cups fresh baby spinach, chopped
½ medium red pepper, chopped
1 medium shallot, minced
1 clove garlic, minced
4 oz sharp cheddar cheese, grated
2 Tbsp flour
Salt and fresh ground pepper
Preheat your oven to 350 degrees. Lightly spray a mini muffin pan with
cooking spray and set aside.
In a large bowl, combine all the ingredients. Using a tablespoon, scoop
the mixture into small balls and place into each mini muffin cup. Press down
lightly to make sure the mixture is firmly packed.
Bake for 15 to 20 minutes or until golden brown.
Source: The Curvy Carrot
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