Baked Herb Veggie Quinoa Bites [Gluten Free]
Baked Herb Veggie Quinoa Bites [Gluten Free] requires around 30 minutes from start to finish. This recipe serves 4 and costs 94 cents per serving. One serving contains 213 calories, 12g of protein, and 4g of fat. 2423 people were glad they tried this recipe. It is brought to you by Sugar Free Mom. Head to the store and pick up salt, lemon juice, fresh parsley, and a few other things to make it today. Plenty of people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Users who liked this recipe also liked Quinoa, Egg & Veggie Breakfast Bites , Zucchini Herb Quinoa Bites, and Cheesy Italian Herb Quinoa Bites.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ cup finely diced celery
½ cup egg whites
¼ cup fresh parsley, chopped
¼ teaspoon garlic powder
½ teaspoon lemon juice
¼ cup grated Parmesan cheese
1 cup dry quinoa
½ teaspoon salt
1 tablespoon chopped scallion
½ cup fresh finely chopped spinach
¼ teaspoon white pepper
2 tablespoons gluten free flour or whole wheat flour
Equipment:
mini muffin tray
oven
pot
muffin liners
muffin tray
Cooking instruction summary:
Pour dry quinoa into a pot with 2 cups water and bring to a boil.Cover and simmer 12-15 minutes or until all water is absorbed. Set aside.Preheat oven to 350 degrees.Spray a mini muffin tin with nonstick cooking spray.Mix in all remaining ingredients with the quinoa and stir well to combine.Spoon mixture into 24 mini muffin cups (about 1½ teaspoons each cup).Press down mixture into cup.Bake about 20 minutes until lightly browned on top.Let cool five minutes then remove from muffin tin.Keep refrigerated or freeze.
Step by step:
1. Pour dry quinoa into a pot with 2 cups water and bring to a boil.Cover and simmer 12-15 minutes or until all water is absorbed. Set aside.Preheat oven to 350 degrees.Spray a mini muffin tin with nonstick cooking spray.
2. Mix in all remaining ingredients with the quinoa and stir well to combine.Spoon mixture into 24 mini muffin cups (about 1½ teaspoons each cup).Press down mixture into cup.
3. Bake about 20 minutes until lightly browned on top.
4. Let cool five minutes then remove from muffin tin.Keep refrigerated or freeze.
Nutrition Information:
covered percent of daily need
