Prep Time 30 minutes Cook Time 30 minutes
If your kids like broccoli and cheese rice as much as mine does, they'll love these fun to eat quinoa bites. Quinoa is a nutritious and protein packed staple these days. When combined with the classics broccoli and cheese then baked in muffin tins it becomes a healthy and fun meal that's also great for the school lunchbox.
by Meredith Steele
What you'll need
- 1/2 cup quinoa (about 1 1/2 cups cooked)
- 1 cup water
- 1 cup broccoli florets
- 1 cup cheddar cheese
- 1/2 teaspoon salt
- 3 eggs, beaten
- Cooking oil spray
How to make it
- To remove any bitterness the quinoa might have, rinse it before use. Place the rinsed quinoa in a skillet over medium-high heat and toast it until dry; about 2 minutes. This is the secret to fluffy quinoa. Add water to a saucepan and bring to a boil. Once boiling add quinoa, cover, reduce heat to low, and cook for 20 minutes or until all of the water is absorbed.
- Preheat oven to 375°F. In a large bowl, combine cooked quinoa, broccoli, cheese, and salt; stir. Add eggs and stir until combined.
- Spray a 24-count mini muffin tin with cooking oil spray. Fill each cup with the quinoa mixture. Place in the oven and bake for 30 minutes until slightly golden. Carefully remove from tin and allow to cool to the touch before serving. Store in an air-tight container in the refrigerator.
