Broccoli cheddar quinoa bites

Broccoli cheddar quinoa bites

Serves: 30 to 36 bites
¾ cup uncooked quinoa, rinsed
1½ cups water (or vegetable broth or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely minced
1½ cups shredded cheddar cheese
½ teaspoon paprika
Crushed red pepper (optional) to taste
In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.


Slow Cooker Recipe for Coconut Quinoa and Black Beans

Makes 6 servings
Ideal slow cooker size: 3 quart
Cooking time: 2-3 hours

1 (13.5 oz) can coconut milk
1 cup uncooked quinoa (rinse it so it won’t be bitter)
1 (14.5 oz) can black beans, rinsed and drained
1/2 tsp garlic powder
3/4 tsp salt
1 tsp sugar
1 tsp coconut oil
1/3 cup boiling water

1. Add all ingredients to the slow cooker and give a little stir.
2. Cover and cook on LOW for about 2-3 hours, or until quinoa is cooked through.
3. Stir and serve.