It's easy to get lost looking at tempting desserts and bacon-laced appetizers while browsing food on Pinterest. But recently I found this Cheesy Quinoa Bites recipe from Becky of So Very Blessed, and thought, finally! A healthy snack that I can customize and enjoy many different ways.
My adaptation of Becky's recipe results in an Italian style quinoa nugget, a perfectly savory snack when dipped in marinara sauce. Next time, I think I will try making a Mediterranean style quinoa nugget by substituting feta cheese in place of the provolone and mozarella, switching curry spices for the Italian seasonings I used this time, and tahini sauce instead of marinara. The wheels are turning!
I N G R E D I E N T S :
- 3 C cooked Quinoa
- 1.5 C Carrots, shredded (I did mine in a food processor)
- 1.5 C Cheese (I used a mix of mozarella and provolone)
- 3 Large Eggs
- 3 Green Onions, chopped
- 3 Garlic Cloves
- 3 T Corn Starch
- Seasoning to taste (I used salt, pepper, and Italian seasonings)
- Dipping Sauce of choice (I used Newman's Own marinara)
M E T H O D :
Preheat oven to 350 degrees Fahrenheit. Combine all ingredients, except for your dipping sauce, and scoop out into a non-stick or greased muffin tin, filling each section half way. Using a spoon, press down the nuggets, especially around the edged, to avoid burning on any part of the batter that is sticking up. Bake for 20 minutes, and serve hot.
Makes approximately 1.5 dozen nuggets.