Jalapeño Popper Quinoa Bites
I like to make a batch of quinoa to use throughout the week, and this is just another great idea on how to use this super food. Although it’s an indulgence with the cheese, at least it has plenty of protein.
I am not a huge fan of things that are spicy, but I have plenty of friends that are. If you want to kick it up another notch, add some hot sauce into the mixture, or squeeze some sriracha onto the top at the end.
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| Uncooked Quinoa |
Ingredients:
1 cup quinoa, rinsed (I used the tri-color)
2 cups water
4 jalapeños, finely chopped (Don’t worry; the heat cooks out.)
3 eggs, beaten
2 ounces cream cheese, cut into small cubes (Note: Freeze briefly first for easier cutting.)
2 cups cheddar cheese
Directions:
Cook Quinoa according to the package. (Put 2 cup of water and 1 cup of rinsed quinoa in a pot. Bring to a boil. Cover and simmer about 15 minutes until germ is separate and water is absorbed.) Allow to cool.
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| Cooked Quinoa – See the separation. |
Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray.
Combine cooled quinoa, jalapeños, eggs, cream cheese, and cheese.
Spoon quinoa mixture into the mini muffin tin.
Bake for 15-20 minutes until golden brown.
Allow to cool for 5 minutes before removing from the pan to cool enough to serve.
Serve warm (and add some sriracha on top for a little extra kick!)
Roast 'n Relish 