Baked Herb Veggie Quinoa Bites [Gluten Free]
Servings 4
Calories 223kcal
Ingredients
- 1 cup dry quinoa
- 1/2 cup egg whites
- 1/2 cup fresh finely chopped spinach
- 1/4 cup finely diced celery
- 1 tablespoon chopped scallion
- 1/4 cup fresh parsley chopped
- 2 tablespoons gluten free flour or whole wheat flour
- 1/4 cup grated Parmesan cheese
- 1/3 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/2 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 1/2 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