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Baked Herb Veggie Quinoa Bites [Gluten Free]

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 223kcal
Author Brenda Bennett

Ingredients

  • 1 cup dry quinoa
  • ½ cup egg whites
  • ½ cup fresh finely chopped spinach
  • ¼ cup finely diced celery
  • 1 tablespoon chopped scallion
  • ¼ cup fresh parsley chopped
  • 2 tablespoons gluten free flour or whole wheat flour
  • ¼ cup grated Parmesan cheese
  • cup shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • teaspoon ground nutmeg
  • ¼ teaspoon garlic powder
  • ½ teaspoon lemon juice

Instructions

  • Pour dry quinoa into a pot with 2 cups water and bring to a boil.
  • Cover and simmer 12-15 minutes or until all water is absorbed. Set aside.
  • Preheat oven to 350 degrees.
  • Spray a mini muffin tin with nonstick cooking spray.
  • Mix in all remaining ingredients with the quinoa and stir well to combine.
  • Spoon mixture into 24 mini muffin cups (about 1 ½ teaspoons each cup).
  • Press down mixture into cup.
  • Bake about 20 minutes until lightly browned on top.
  • Let cool five minutes then remove from muffin tin.
  • Keep refrigerated or freeze.

Notes

Weight Watchers Pointsplus:5*

Nutrition

Serving: 6g | Calories: 223kcal | Carbohydrates: 30g | Protein: 14g | Fat: 8g | Cholesterol: 8mg | Sodium: 229mg | Fiber: 4g | Sugar: 1g