Recipe Collection: Quinoa Bites

feb. 23

A few years ago, you might have thought that quinoa was just another food trend – hot today, gone tomorrow. But, quinoa has stayed the course. This super, and ancient, grain is full of nutrients. It’s versatile, and it tastes great, too. Please don’t call it “kwinoa”. It’s actually pronounced “keen-WA”. Now, turn on that range hood fan and get cooking!

Quinoa Bites

  • 1-1/2 cups quinoa
  • 2 cups vegetable broth
  • 1-1/2 cups water
  • 2 Tbsp olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 red bell pepper, chopped
  • 6 cups kale, ribs removed and chopped
  • 3 eggs
  • 2 egg whites
  • 4 Tbsp grated lemon zest
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 cups pumpkin seeds
  • 3 Tbsp fresh basil, chopped
  • 1/2 tsp salt and black pepper
  1. Rinse quinoa under cold running water for 1 or 2 minutes. Spoon quinoa into a pot and add broth and 1-1/2 cups water. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes, or until water is absorbed. Remove from heat, leave the cover on, and let the quinoa sit undisturbed for 10 minutes.
  2. Preheat oven to 400°F.
  3. Meanwhile, sauté onions in olive oil until softened. Add garlic, bell pepper, and kale. Once vegetables have cooked, add them to the quinoa. Stir in eggs and egg whites, lemon zest, flour, pumpkin seeds, basil, salt, and pepper. Shape into small patties. Place them on a parchment paper-lined baking sheet. Bake for 10 minutes. Flip patties, and bake for another 8 to 10 minutes.
  4. Serve with a salad, hummus or yogurt.

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