Prep Time:20 minsAdditional Time:45 minsTotal Time:1 hr 5 minsServings:8Yield:16 bitesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:45 minsTotal Time:1 hr 5 minsServings:8Yield:16 bites
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:8
Servings:
8
Yield:16 bites
Yield:
16 bites
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupquinoa⅛teaspoonsaltplus1/4teaspoon, divided¾cupfinely chopped broccoli¾cupshredded Cheddar cheese½teaspoonbaking powder½teaspoongarlic powder¼teaspoononion powder¼teaspoonground pepper1largeegg, lightly beatenCooking spray
Cook Mode(Keep screen awake)
Ingredients
½cupquinoa
⅛teaspoonsaltplus1/4teaspoon, divided
¾cupfinely chopped broccoli
¾cupshredded Cheddar cheese
½teaspoonbaking powder
½teaspoongarlic powder
¼teaspoononion powder
¼teaspoonground pepper
1largeegg, lightly beaten
Cooking spray
DirectionsPreheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.Photography / Fred Hardy, Styling / Jennifer Wendorf / Kay ClarkeTipsTip: If you use paper liners, refrigerate the baked bites for at least 2 hours before removing from the liners, to prevent sticking.To make ahead: Refrigerate for up to 3 days.Equipment: Mini-muffin pan (24-cup)Originally appeared: Diabetic Living Magazine, Summer 2019
Directions
Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.Photography / Fred Hardy, Styling / Jennifer Wendorf / Kay ClarkeTipsTip: If you use paper liners, refrigerate the baked bites for at least 2 hours before removing from the liners, to prevent sticking.To make ahead: Refrigerate for up to 3 days.Equipment: Mini-muffin pan (24-cup)
Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.
Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.
Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.
Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.
Photography / Fred Hardy, Styling / Jennifer Wendorf / Kay Clarke
Tips
Tip: If you use paper liners, refrigerate the baked bites for at least 2 hours before removing from the liners, to prevent sticking.
To make ahead: Refrigerate for up to 3 days.
Equipment: Mini-muffin pan (24-cup)
Originally appeared: Diabetic Living Magazine, Summer 2019
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Nutrition Facts(per serving)87Calories4gFat8gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
