Quinoa Broccoli Bites
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 107.6
- Total Fat: 4.3 g
- Cholesterol: 24.2 mg
- Sodium: 68.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.8 g
- Protein: 5.6 g
View full nutritional breakdown of Quinoa Broccoli Bites calories by ingredient
Introduction
I came up with this recipe, because I had a bunch of broccoli to use in the fridge before it went bad. This turned out to be really good. It's an easy meatless side or appetizer. I came up with this recipe, because I had a bunch of broccoli to use in the fridge before it went bad. This turned out to be really good. It's an easy meatless side or appetizer.Number of Servings: 24
Ingredients
-
Quinoa, 2 cups cooked
Broccoli, 1 bunch, stalks and florets
Farmers Cheese, 5oz (can sub mozzarella if you prefer)
Low Fat Cream Cheese, 1 cup
1/2 red onion, finely chopped
1 clove garlic, minced
1 handful chopped parsley
Tips
you can freeze them, add them to kids lunch boxes, eat them as a snack,
Directions
Preheat oven to 350 degrees
Grease two 12 cup muffin pans (I used avocado oil and a paper towel to grease)
Chop the broccoli into large pieces and add into a food processor.
Process the broccoli until very fine
Transfer the finely chopped broccoli to a large mixing bowl
Add the cooled, cooked quinoa to the mixing bowl with the broccoli
Add 1/2 a red onion, 1 clove of garlic and handful fresh parsley to the food processor and process until finely chopped
add chopped onion, garlic and parsley to the mixing bowl with the quinoa and broccoli
Grate the farmers cheese or mozzarella and add to the mixing bowl as well
add any additional seasoning you like to the mixing bowl. I added some salt, pepper, little cayenne
Mix all ingredients with a spatula
Add the cream cheese (I used almost one whole block--about 1 cup worth)
Mix the cream cheese in really well
Once it is all mixed, form the mixture into 24 balls and pop them into the muffin tin
Bake for 25-35 minutes at 350 They should be slightly golden brown on the edges and come out of the pan easily
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user RUNRUN131.
Grease two 12 cup muffin pans (I used avocado oil and a paper towel to grease)
Chop the broccoli into large pieces and add into a food processor.
Process the broccoli until very fine
Transfer the finely chopped broccoli to a large mixing bowl
Add the cooled, cooked quinoa to the mixing bowl with the broccoli
Add 1/2 a red onion, 1 clove of garlic and handful fresh parsley to the food processor and process until finely chopped
add chopped onion, garlic and parsley to the mixing bowl with the quinoa and broccoli
Grate the farmers cheese or mozzarella and add to the mixing bowl as well
add any additional seasoning you like to the mixing bowl. I added some salt, pepper, little cayenne
Mix all ingredients with a spatula
Add the cream cheese (I used almost one whole block--about 1 cup worth)
Mix the cream cheese in really well
Once it is all mixed, form the mixture into 24 balls and pop them into the muffin tin
Bake for 25-35 minutes at 350 They should be slightly golden brown on the edges and come out of the pan easily
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user RUNRUN131.