Baked Broccoli-Cheddar Quinoa Bites

Baked Broccoli-Cheddar Quinoa Bites

1 Review
From: Diabetic Living Magazine, Summer 2019

These savory muffin-like quinoa bites are low in carbs and a good source of protein—plus we love their cheesy flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ½ cup quinoa
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • ¾ cup finely chopped broccoli
  • ¾ cup shredded Cheddar cheese
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground pepper
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.
  2. Cook quinoa with ⅛ 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.
  3. Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining ¼ tsp. salt to the quinoa. Stir in egg.
  4. Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
  5. 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.
  • 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)

Nutrition information

  • Serving size: 2 bites
  • Per serving: 87 calories; 4 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 5 g protein; 30 mcg folate; 32 mg cholesterol; 0 g sugars; 0 g added sugars; 346 IU vitamin A; 6 mg vitamin C; 92 mg calcium; 1 mg iron; 209 mg sodium; 100 mg potassium
  • Carbohydrate Servings: ½

Reviews 1

May 20, 2019
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By: 3456
I just made this and I loved it! I followed the recipe except I used real onion instead of onion powder. I also used a bigger muffin pan so I baked it longer. These are really good!
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