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Quinoa Italian Bites

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Yes, as I told you all, I have another Italian recipe for you this week. Sorry for the Italian over-kill, but it’s what  I was cravin’, so it’s what I was makin’. Anyone else feel like they were in the mood for Italian in particular this week? No these aren’t crazy cravings like I am pregnant, they are just cravings. Don’t get any ideas! Although Joe and I are coming up on our first wedding anniversary on September 17, 2012. I was asked what we were doing and honestly, I don’t think Joe has any tricks up his sleeve. I really don’t get that feeling. We shall see, maybe it will be a relaxing weekend at home and I’m ok with that, too! Back to the Quinoa Italian Bites, these little babies really stayed together when being baked. I was uber happy about this and think the 2 eggs in the recipe really helped with that…

These Quinoa Italian Bites were supposed to taste like pizza but overall just reminded Joe and me of a mini Italian meatball. These would be perfect for taking to a party and putting a toothpick in them. They were perfect alongside some grilled veggies and a salad. They would be perfect when you have 30 minutes and need to make something stat like I did before running out the door to take Luna (our rescue pup) to the vet. That’s all these little diddies took – 30 minutes. Hey Rachel Ray, did ya hear that?

Quinoa Italian Bites

Serving size: 12 mini bites

Ingredients:

  • 1 cup red quinoa, cooked
  • 2 Tbsp chopped scallions (white and light green parts only)
  • 2 eggs
  • 1/4 cup bread crumbs
  • 1/4 cup flax seed meal (if you don’t have on hand, use another 1/4 cup bread crumbs)
  • 1/2 cup parmesan reggiano cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup finely chopped sun-dried tomatoes
  • 1 Tbsp fresh julienned basil (could use dry but reduce to 1/4 tsp)
  • 1/4 tsp garlic powder & oregano
  • tomato sauce, parmesan cheese – as toppings

Directions:

  1. In medium bowl, mix together all ingredients except tomato sauce and parmesan cheese topping.
  2. Grease 12 cup muffin tin with cooking spray and preheat oven to 35oF.
  3. With melon scooper, create 12 mini bites and place in greased tin.
  4. Bake 15 minutes or until crisp.
  5. Serve with tomato sauce and a sprinkle of parmesan cheese.
  6. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

4 responses »

  1. I am just learning to cook with more quinoa and it really is great for gluten free diets. Might try some almond flour in place of your breadcrumbs and see how that goes. take care, BAM

    Reply
  2. Pingback: Crispy Panko Crusted Tomatoes « be filled up

  3. Pingback: 10 NYE Appetizer Ideas « be filled up

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