I used what I had on hand for these but I’m going to try some other variations very soon. They will definitely be part of Easter brunch this year.
1 cup of cooked quinoa and 1 egg made twelve. I added another cup of finely chopped cooked broccoli, 1/4 cup crumbled goat cheese, chopped parsley and a little chopped tomato for color. Salt and pepper. Combine everything but egg then stir in beaten egg. Scoop into mini muffin tins and bake at 350 for about 15-20 minutes.
Here’s some other takes on the same idea.
Quinoa Pizza Bites
Mushroom Herb Quinoa Bites
Buffalo Quinoa Bites
Mexican Quinoa Bites
Sauté diced onion and garlic in a little olive oil. Add spinach and cooked quinoa. Season with salt and pepper.
Cover and bake at 375 for 15 minutes.
I’ve added a few things to my chili. This was the first time I used quinoa in chili. I used one cup of cooked quinoa, next time I’ll use two. Here’s the result.
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 green pepper, chopped
- 1 jalapeno pepper, minced
- 1 habanero pepper, minced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 – 2 tbsp. chili powder
- 1 tsp oregano
- 2 cans fire roasted diced tomatoes
- 1 can chicken broth
- 1 can black beans, drained and rinsed
- 1 can light red kidney beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1-2 cups cooked quinoa
Saute onion, celery and carrot in large pot until softened. Add peppers, garlic and spice. Cook till peppers soften. Add tomatoes then 1 can chicken broth plus 1 cup water, beans and corn. Simmer for 15-20 minutes. Add cooked quinoa.