Quinoa Sriracha Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 tbsp Parmesan Cheese, shredded .5 cup, grated Carrots, raw 3 tsp Sriracha Hot Sauce (Rooster sauce) 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 clove Garlic 2 large Egg, fresh, whole, raw
Preheat oven to 350°F
Oil the cups of two mini 12 count muffin pans. Set aside.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon.
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner. You should be able to fill 18 to 20 of the cups.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they get too brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.
Serving Size: 1 mini muffin
Number of Servings: 24
Recipe submitted by SparkPeople user NWILKER.
Oil the cups of two mini 12 count muffin pans. Set aside.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon.
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner. You should be able to fill 18 to 20 of the cups.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they get too brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.
Serving Size: 1 mini muffin
Number of Servings: 24
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 43.3
- Total Fat: 1.3 g
- Cholesterol: 16.7 mg
- Sodium: 43.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.6 g
- Protein: 2.2 g
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