Adapted from 101 Cookbooks
These are baked, but there is no reason, you can’t shape them by hand and pan-fry them. A quick dusting of fine breadcrumbs, or rice flour before placing them in a saute pan results in a fantastic crust if you go that route.
unsalted grass-fed butter
2 1/2 cups cooked quinoa, at room temperature
4 large organice free range eggs, beaten
scant 1/2 teaspoon fine grain sea salt
1 small onion, finely chopped
1/2 cup crumbled feta
1 clove garlic, minced
1 cup very finely chopped organic kale
1/2 cup organic shelled edamame
3/4 cup gluten free breadcrumbs
to serve: avocado, chives.
Preheat oven to 375F, with a rack in the top third.
Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25-30 minutes or until baked through and deeply golden crusted.
Remove the quinoa bites from the pans after a few minutes. Enjoy either hot, or at room temperature spread with salted avocado and lots of chopped chives.
Makes 2 dozen mini-bites.
Prep time: 10 min – Cook time: 25 min
