A few weeks ago a friend of mine made these “Cheesey Quinoa Bites” and I wanted to share them with you since she gave me the recipe. Quinoa is so good for you, did you know you can eat it like Oatmeal?!?!? Quinoa is pronounced qin-wah.

Why eat Quinoa you ask? Well here are a few reasons:

1. It’s a complete protein, quinoa contains all 9 essential amino acids and can provide up to 17% of your daily requirement; a good choice for anyone with a concern for their daily protein intake.
   
2. Full of Vitamins:  It’s

   high in iron and loaded with magnesium, calcium, fiber, manganese, folate, vitamin B6 and phosphorous. A true power source of health, this vitamin team is proven to reduce the risk of heart disease, cardiovascular disease, diabetes and obesity.

3. Quick & Easy:  It

   takes less time than rice. Bring two parts water and one part quinoa to a boil; reduce to a simmer, cover and simmer for about 15 minutes. You’ll know quinoa is done when all the water is absorbed and the white spiral germ has separated.

4. Gluten Free:

   As a gluten-free and wheat free flour, quinoa is a fabulous option for baking. It’s creamy and slightly nutty flavor a delicious addition to any bread, muffin, and pancake recipe. We recommend quinoa hazelnut muffins or banana quinoa pancakes. Source:

   http://www.fullcircle.com/goodfoodlife/2012/04/30/5-reasons-you-should-be-eating-quinoa

Cheesy Quinoa Bites:

Ingredients:

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro (I omitted this)
• 1/2 cup grated Parmesan cheese ( I used cheddar)
• 2 Tbsp all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

Directions:

1. To cook quinoa, rinse 1 cup quinoa and drain quinoa well in a strainer, add 1 and 1/2 cups water plus 1/4 tsp salt if desired. No salt will make quinoa softer and fluffier, a little salt will make it firmer and it may take a couple extra minutes to cook. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 15 minutes. Remove quinoa from heat and allow to sit for five minutes with the lid on. Fluff quinoa gently with a fork.
2. Pre-heat oven to 350 degrees
3. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (t heaping tbsp each)
5. Bake for 15-20 minutes.
6. Let cool and dig in. They freeze really well too!

Note: if you don’t have muffin tins, place 1 Tbsp scoops on a greased cookie sheet. Or, press into a greased pan and cut into squares when cooled.

Stay tuned for the Curry and Italian version.

Have you ever used Quinoa?

What’s your favourite Quinoa dish to make?

Yum Yum!

UPDATE: Original recipe found here :  

So Very Blessed

(as I learned after these postings)