These Spinach and Feta Quinoa Bites are ideal for engaging or supper prep – they make an incredible sound bite or canapé!
These Spinach and Feta Quinoa Bites here today are some additional uncommon however. Not exclusively are they madly scrumptious, yet they were made with twofold the affection… for my companion Bev of Bev Cooks who is (very soon) anticipating twins! To state that I'm upbeat and energized for Bev would be putting it mildly and I wish I could actually convey her a plate of these myself.
They genuinely make the ideal tidbit (er, lunch) and I've made them two or multiple times two or three distinct ways since. These Spinach and Feta Quinoa Bites were propelled by my preferred Greek dish Spanikopita and turned out phenomenal. They would be an ideal (sound) reduced down expansion to any social gathering, or just to have in your ice chest for a speedy nibble. Appreciate!
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INGREDIENTS:
- 1 cup uncooked quinoa
- 2 cups chicken broth or water
- 1 teaspoon olive oil
- 4 big handfuls fresh spinach, chopped (about 1 cup cooked)
- 1/2 medium onion, finely chopped
- 1/8 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 4 oz crumbled feta
- pinch salt and pepper
- 3 eggs, lightly beaten
DIRECTIONS:
- Preheat oven to 350 degrees.
- Cook quinoa (using water or chicken broth) according to directions. Set aside to cool.
- In a large skillet, heat olive oil over medium heat. Saute onion until softened. Add spinach in batches until completely wilted down.
- In a large bowl combine quinoa, spinach, garlic powder, oregano, feta, salt and pepper. Taste for salt and pepper and adjust before adding egg. Add egg to quinoa mixture and incorporate.
- Spray mini muffin tin with nonstick spray. Spoon quinoa mixture into tin using a tablespoon, gently patting down.
- Bake in 350 degree oven for 18-20 minutes. Season lightly with a sprinkle of coarse salt while cooling.Let cool for 5 minutes then remove from tin using a butter knife.
- Makes about 36 quinoa bites.
For more detail : bit.ly/2tPwNRj
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