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
Category: appetizer
Method: baking
Cuisine: american
Prep Time:
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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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Love quinoa thanks Halle
Love the idea of using the mini muffin pan!
That looks delicious. Thanks for sharing.
Sounds 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?
Bet they would be good with basil…basil parm & garlic = beginnings of pesto yum
yes, 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!
Could even go a little sweet with apple, cinnamon, raisins or bacon & brie. : )
Yummy, Rhonda! Speaking of: has anyone ever found raw-milk brie cheese?
Jan, I do the best I can on brie. Haven’t found raw, organic maybe once….I get “hormone free”.
look delish, but why are these more carb than protein? I thought quinoa and almonds were protein?
they are higher in protein yes, but look at your box of quinoa, it still has higher carbs then protein.
You 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!
@MichelleHughes Thank you so much Michelle 🙂
These look so yummy! Thanks for the inspiration. 🙂
It’s lovely when an appetizer is healthy as well as delicious. Your parmesan quinoa bites look and sound wonderful. Thank you for sharing them.
These look great, and I think my kids would like them because they like all the individual components.
@MoneywiseMoms My girls love them and yes you are right…perfect finger foods for kids!
I 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!
@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 🙂
Hi – I’m confused. You listed these as diary free on the Wed Allergy hop, but they have cheese.
@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!
This recipe looks great. Does it stay together? I would like to make it for an Appetizer party so it may be sitting a bit.
@LorrieRoss They stay together great and if they get a bit cold (from sitting to long) they still taste great! 🙂
Could these be frozen and reheated in the toaster over?
yep sure can
Can you tell me if these are gluten free? If not is there a way to make them gluten free? Thank you
yes they are gluten free.
These look so delicious, I cannot wait to make them. Is the nutritional information for the overall recipe or for each individual appetizer? Thank you.
Is this supposed to be boiled? Mix in a medium boil? Just wondering what this means – boil or bowl? Do you cook it first?
Bowl, thanks for the catch, will make the change.
Yes you cook it first.
Halle,
These are going to be my new gluten-free, healthy alternative to quiche. Thank you. I cannot wait to make these!
Love these!! Didnt have flour – gluten so I substituted puréed black beans. Yum!!
I 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
I 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.
Do you think this recipe would come together without the use of the cheese?
Thank you
★★★★★
Yep, it would work fine without the cheese.
Thank you for replying HALLE COTTIS!!! 🙂
★★★★★
Is the olive oil listed in the ingredients being used to grease the muffin pan or should it be mixed with the other ingredients?
I 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.
Hi 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?