Crispy Quinoa Bites

Crispy Quinoa Bites
Staff Writer
Crispy Quinoa Bites

Amie Valpone

Crispy Quinoa Bites

Ah, quinoa. How I love thee. I love your soft, fluffy texture. If you too love this darling quinoa seed, then I know you’ll love this recipe with tiny flecks of basil, onion, and chives. It’s the perfect touch that makes this recipe the best I’ve had in a long, long time.

I added dairy-free cheese to this recipe but you can use regular cheese if you prefer.

See all appetizer recipes.

Click here to see Gluten-Free Recipes That Actually Taste Good.

Directions

Preheat the oven to 350 degrees.

Cook the quinoa and rice according to package directions. Coat a muffin pan with cooking spray.

In a large bowl, combine the cooked quinoa and rice with the remaining ingredients, except the chives and pasta sauce, and mix well to combine. Transfer the quinoa and rice mixture to the muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.

Bake until golden brown, for 20 minutes. Remove from the oven and set aside to cool for 15 minutes. Using a teaspoon, gently remove the rice and quinoa snacks from the muffin cups. Transfer to a serving platter, garnish with the chives, and serve with the tomato sauce on the side.

Nutrition

Calories per serving:

81 kcal

Daily value:

4%

Servings:

24
  • Carbohydrate, by difference 10 g
  • Protein 4 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 395 IU
  • Vitamin A, RAE 38 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 1 IU
  • Vitamin K (phylloquinone) 18 µg
  • Ash 1 g
  • Betaine 26 mg
  • Calcium, Ca 74 mg
  • Carotene, alpha 5 µg
  • Carotene, beta 186 µg
  • Cholesterol 6 mg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 10 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 19 µg
  • Folate, food 17 µg
  • Folate, total 20 µg
  • Folic acid 2 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 257 µg
  • Lycopene 599 µg
  • Magnesium, Mg 22 mg
  • Niacin 1 mg
  • Phosphorus, P 92 mg
  • Potassium, K 108 mg
  • Retinol 22 µg
  • Selenium, Se 5 µg
  • Sodium, Na 132 mg
  • Starch 4 g
  • Sugars, total 1 g
  • Water 31 g
  • Zinc, Zn 1 mg
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