A Healthy Appetizer
So I am always looking for a delicious yet healthy appetizer to serve when I am hosting a get-together. The other night I made these and everyone loved them!
Of course, all of my guests asked me, “what are in these?” With a smile and knowing a mountain of questions were about to blossom, I said “Quinoa.” The replies, “Quinoa? What is that??”
So I danced at the opportunity to educate my guest on this wonderful grain free (yes, quinoa is not a grain, but a seed) ingredient.
So Just How Do You Pronounce Quinoa?
I have noticed that people want to try new things, they just don’t know how to cook them, or in this case, even pronounce the ingredient. The correct pronunciation is “KEEN-wah”.
See video below to hear the correct pronunciation!
A Delicious Quinoa Recipe
So what are you waiting for? Head on out and get yourself some delicious quinoa and try this wonderful new recipe: parmesan quinoa bites that everyone will enjoy!
Parmesan Quinoa Bites, Holistic Recipe
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
Yield: 20 pieces 1x
Category: appetizer
Method: baking
Cuisine: american
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
A delicious Parmesan quinoa bites recipe.
Ingredients
- 1 1/2 cup cooked quinoa (1/2 cup uncooked will make 1 1/2 cups cooked)
- 2 large eggs
- 1 green onion stalk, diced
- 1 clove garlic, minced
- 1/2 cup shredded raw parmesan cheese
- 3 tbsp fresh cilantro, chopped
- 2 tbsp almond flour
- 1/4 tsp unrefined seasoning salt
- 1/8 tsp ground pepper
- 1/2 tsp fresh lemon juice
- 1 tsp organic olive oil
Instructions
- Preheat oven to 350 F.
- Mix together all ingredients in a medium bowl.
- Grease a mini muffin pan with coconut oil.
- Scoop a heaping tablespoon into each mini muffin spot.
- Bake for 20 minutes.
- Serve hot.
Notes
Nutrition Info: Calories: 198.1 Fat: 9.5g Carbohydrates: 18.0g Protein: 10.7g
Nutrition
- Serving Size: 5 pieces
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Tina Walker McCullom says
January 14, 2012 at 10:50 amLove quinoa thanks Halle
Rhonda Harader Cain says
January 14, 2012 at 12:08 pmLove the idea of using the mini muffin pan!
Stuart Pierce says
January 14, 2012 at 12:08 pmThat looks delicious. Thanks for sharing.
Jan Martin Whitlinger says
January 14, 2012 at 12:08 pmSounds yummy! I happen to adore cilantro, but for people who don’t (and there seem to be alot!) I’m assuming one could substitute another flavorful herb?
Tina Walker McCullom says
January 14, 2012 at 12:51 pmBet they would be good with basil…basil parm & garlic = beginnings of pesto yum
Whole Lifestyle Nutrition says
January 14, 2012 at 12:51 pmyes, certainly you could sub the cilantro out Jan. I also thought it would be great with little pieces of broccoli instead of the cilantro and change cheese out for cheddar. You get the idea 🙂 Lots of room to play around here!
Rhonda Harader Cain says
January 14, 2012 at 2:51 pmCould even go a little sweet with apple, cinnamon, raisins or bacon & brie. : )
Jan Martin Whitlinger says
January 14, 2012 at 2:51 pmYummy, Rhonda! Speaking of: has anyone ever found raw-milk brie cheese?
Rhonda Harader Cain says
January 14, 2012 at 4:10 pmJan, I do the best I can on brie. Haven’t found raw, organic maybe once….I get “hormone free”.
Susan Bearance says
January 15, 2012 at 8:09 pmlook delish, but why are these more carb than protein? I thought quinoa and almonds were protein?
Whole Lifestyle Nutrition says
January 15, 2012 at 8:09 pmthey are higher in protein yes, but look at your box of quinoa, it still has higher carbs then protein.
MichelleHughes says
February 21, 2012 at 4:23 pmYou should probably be getting a lot of attention here soon. I justed pinned these and within 15 minutes I already had 15 repins. You are officially on pinterest!! Congrats and by the way they were yummy. I even made pizza bites for my son. Thanks!
hallecottis says
February 21, 2012 at 4:35 pm@MichelleHughes Thank you so much Michelle 🙂
binspiredmama says
March 27, 2012 at 7:45 amThese look so yummy! Thanks for the inspiration. 🙂
apriljharris says
March 27, 2012 at 4:37 pmIt’s lovely when an appetizer is healthy as well as delicious. Your parmesan quinoa bites look and sound wonderful. Thank you for sharing them.
MoneywiseMoms says
March 27, 2012 at 10:16 pmThese look great, and I think my kids would like them because they like all the individual components.
hallecottis says
April 5, 2012 at 4:51 pm@MoneywiseMoms My girls love them and yes you are right…perfect finger foods for kids!
thegonzogourmet says
March 31, 2012 at 12:03 pmI love the idea of using Quinoa for these cakes – I have a huge package from Costco and was getting a bit tired of Quinoa salads. Thanks for sharing, this is going on my GF Goodies Pinterest board!
hallecottis says
April 5, 2012 at 4:53 pm@thegonzogourmet Your welcome….you know you got me thinking about “cakes”…You know we could also make a yummy quinoa cake similar to crab cakes that would taste delicious! Hmmm, might have to be my next recipe 🙂
EczemaCompany says
April 3, 2012 at 12:11 pmHi – I’m confused. You listed these as diary free on the Wed Allergy hop, but they have cheese.
hallecottis says
April 3, 2012 at 12:16 pm@EczemaCompany I know, I am so sorry 🙁 Once posted on the hop, I realized that they weren’t dairy free, so sorry. You could easily make these without the cheese though and they would still taste great!
LorrieRoss says
November 2, 2012 at 7:57 amThis recipe looks great. Does it stay together? I would like to make it for an Appetizer party so it may be sitting a bit.
hallecottis says
November 2, 2012 at 9:48 am@LorrieRoss They stay together great and if they get a bit cold (from sitting to long) they still taste great! 🙂
Dania Reed Welch says
October 12, 2013 at 12:58 pmCould these be frozen and reheated in the toaster over?
Whole Lifestyle Nutrition says
October 12, 2013 at 4:10 pmyep sure can
Cristian Vega says
January 23, 2014 at 10:00 amCan you tell me if these are gluten free? If not is there a way to make them gluten free? Thank you
Halle Cottis says
January 23, 2014 at 4:23 pmyes they are gluten free.
Carolina Barrera says
February 7, 2014 at 12:06 amThese look so delicious, I cannot wait to make them. Is the nutritional information for the overall recipe or for each individual appetizer? Thank you.
Cheryl says
May 4, 2014 at 5:04 pmIs this supposed to be boiled? Mix in a medium boil? Just wondering what this means – boil or bowl? Do you cook it first?
Halle Cottis says
May 4, 2014 at 10:02 pmBowl, thanks for the catch, will make the change.
Halle Cottis says
May 4, 2014 at 10:05 pmYes you cook it first.
Cali Lynne says
June 27, 2014 at 8:43 amHalle,
These are going to be my new gluten-free, healthy alternative to quiche. Thank you. I cannot wait to make these!
Nancy says
June 8, 2015 at 7:32 amLove these!! Didnt have flour – gluten so I substituted puréed black beans. Yum!!
Judy says
August 18, 2016 at 1:05 pmI don’t have a mini muffin tin would making these on a sheet pan work? The recipe looks delicious. Do you have any suggestions for adjusting the time and temperature if I bake them this way. Thanks Judy
Halle Cottis says
August 23, 2016 at 10:18 amI have never tried this method, but certainly you can try. I’d keep the same time and temperature but just keep an eye on them.
Chess says
January 10, 2017 at 11:40 amDo you think this recipe would come together without the use of the cheese?
Thank you
★★★★★
Halle Cottis says
January 11, 2017 at 10:42 amYep, it would work fine without the cheese.
Chess says
January 13, 2017 at 6:35 pmThank you for replying HALLE COTTIS!!! 🙂
★★★★★
Lisa says
June 27, 2017 at 1:00 amIs the olive oil listed in the ingredients being used to grease the muffin pan or should it be mixed with the other ingredients?
Melanie says
July 25, 2017 at 3:11 pmI would love to try these although my family and I are trying to go vegan. Is there a way to make them without the egg and cheese or substitute something else in place? They sound amazing.
Halle Cottis says
July 26, 2017 at 4:42 pmHi Melanie,
I haven’t tried to make these vegan, and the egg and cheese are what holds these little gems together. You could try a flax egg and maybe a vegan cheese?