Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 223 kcal
Ingredients
1 cup dry quinoa
1/2 cup egg whites
1/2 cup fresh finely chopped spinach
1/4 cup finely diced celery
1 tablespoon chopped scallion
1/4 cup fresh parsley chopped
2 tablespoons gluten free flour or whole wheat flour
1/4 cup grated Parmesan cheese
1/3 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
Instructions
Pour dry quinoa into a pot with 2 cups water and bring to a boil.
Cover and simmer 12-15 minutes or until all water is absorbed. Set aside.
Preheat oven to 350 degrees.
Spray a mini muffin tin with nonstick cooking spray.
Mix in all remaining ingredients with the quinoa and stir well to combine.
Spoon mixture into 24 mini muffin cups (about 1 1/2 teaspoons each cup).
Press down mixture into cup.
Bake about 20 minutes until lightly browned on top.
Let cool five minutes then remove from muffin tin.
Keep refrigerated or freeze.
Recipe Notes
Weight Watchers Pointsplus:5*
Nutrition Facts
Baked Herb Veggie Quinoa Bites [Gluten Free]
Amount Per Serving (6 g)
Calories 223
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Cholesterol 8mg
3%
Sodium 229mg
10%
Carbohydrates 30g
10%
Fiber 4g
17%
Sugar 1g
1%
Protein 14g
28%
* Percent Daily Values are based on a 2000 calorie diet.