Dairy free. Gluten free. Soy free.
Oh quinoa, we have a love hate relationship. So good for me, yet so messy. Every time I make quinoa this happens:
My kids didn't like the consistency of quinoa at first but they are over that now. What I'm not over is the teeny tiny bits of quinoa that spread to all corners of my kitchen every time we eat this. Luckily I found a solution.
A mini muffin tin makes everything better!
With this recipe, you can combine lots of veggies and quinoa into convenient bite size muffins. I've found that my kids love to eat almost anything in the shape of a mini muffin.
Veggie Quinoa Bites
-Makes about 32 bites
2 cups cooked quinoa
1 small shallot, diced
1 cup spinach, shredded or diced
2 green onions, diced
1 cup carrots, shredded
1/2 cup baby kale, shredded
2 cloves garlic, minced
2 tbsp cilantro, chopped
2 tbsp cornstarch
2 tbsp dairy free cream cheese (or regular if you can have dairy)
1 tbsp nutritional yeast (optional)
Preheat oven to 350.
Thoroughly combine all ingredients.
Lightly oil a mini muffin tin using olive or grape seed oil.
Spoon mixture into tin.
Using the back of your spoon, press the mixture down into each muffin mold.
This will make it stick together.
Bake for 18-20 minutes or until lightly brown on top.
Everyone will eat them and you won't have to vacuum after the meal- hopefully.
Adapted from this recipe on The Curvy Carrot.