Ok, don't chastise me for being MIA for so long. My house has been the land of crazy for the past month at least and I am sure will continue to be that way. However, I actually have some time today! (If you can believe that!) I have a feeling I will be posting about 5 recipes today if my kids stay asleep long enough. This first recipe (The quinoa bites) my friend Ashley gave me the recipe for and I have made it about a million times and a million different ways since she hooked me up. It is so versatile! You can make this with any veggie that floats your boat, or with either type of quiona as well! I have made these for a snack and I have made em for a meal. I eat em hot and cold, in a house and with a mouse.....oh sorry, started to get a little Dr. Seuss goin there.. Anyhow, I highly recommend these protein, vitamin and fiber packed bites! Seriously....gotta try em!
2 C cooked quinoa ~alternative: red quiona
3 large eggs
2 1/2 C grated veggies (I use carrots, broccoli, cauliflower and spinach)
3 finely chopped green onions
2 cloves crushed garlic ~alternative: I love garlic so I use an entire head sometimes!
1/4 C chopped cilantro
1/2 C shredded Parmesan cheese
2 Tbs Whole Wheat flour ~alternative: rolled oats
1/2 tsp seasoning salt ~alternative: sea salt and cumin
1/4 tsp black pepper
I use my food processor to grate all veggies then in a large mixing bowl mix everything together well. Now, the recipe I had said to bake in mini muffin tins. I did this the first time and had a heck of a time trying to get them out in one piece AND you had to grease the tin. After that first experience I got creative. I use (and highly suggest using) a large cookie dough scoop. You know, the ones that look like little ice cream dippers? They work like a charm! Just scoop em right onto an UNgreased cookie sheet and bake at 350 degrees for 20 minutes.