Crispy Quinoa Bites
Recipe GLPR32710bd89bc0aa
Savory baked bites combining cooked quinoa and black rice with melted vegan cheese, fresh herbs, and eggs, golden and crispy on the outside. Served with tomato sauce for dipping and garnished with fresh chives—perfect for appetizers or snacks.
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Ingredients
½ cup uncooked quinoa
½ cup uncooked black rice
2 large eggs
1 cup dairy-free vegan mozzarella cheese
1 cup Vidalia onions, finely chopped
3 garlic cloves, minced
½ cup fresh basil, finely chopped
1 tsp chili powder
½ tsp sea salt
½ tsp freshly ground pepper
2 chives, finely chopped, for garnish
2 cups homemade tomato sauce, for serving
Directions
Cook the quinoa and black rice separately according to package directions until tender and fluids are absorbed. Preheat the oven to 350°F and lightly spray a 24-cup muffin pan with nonstick cooking spray.
In a large mixing bowl, combine the cooked quinoa and rice with the eggs, vegan mozzarella cheese, chopped Vidalia onions, minced garlic, fresh basil, chili powder, sea salt, and ground pepper. Stir until the mixture is evenly combined and all ingredients are well distributed.
Divide the mixture evenly among the muffin cups, filling each one to the top. Use the back of a spatula or spoon to gently press down and compact the mixture into each cup, creating a level, firmly packed surface.
Bake in the preheated oven for 20 minutes, until the tops are golden brown and set. The eggs will have cooked through, reaching a safe temperature of 160°F internally.
Remove the pan from the oven and allow the bites to cool in the muffin pan for 15 minutes. This cooling time helps them firm up and makes removal easier.
Run a thin teaspoon around the edge of each muffin cup to loosen the bites, then gently lift them out. Transfer to a serving platter, garnish with freshly chopped chives, and serve warm or at room temperature with the homemade tomato sauce on the side for dipping.
