Mushroom Herb Quinoa Bites
Angela Marinelli - Nourishement Connection
To Cook Your Quinoa
less 2 tbsp water
For the Quinoa Bites
baby bella mushrooms
red pepper flakes
1/8 -1/4 tsp depending on taste
white chia seeds
ground mixed in a 6 tbsp water (or 2 eggs if not vegan)
or any flour if allergic to nuts, gluten-free blend, wheat, etc.
vegan mozzarella cheese (or low fat mozzarella cheese)
To Top Quinoa Bites (optional)
chopped (optional, if not nut-free)
Ahead of Time
Rinse quinoa. Bring water, lemon juice to a boil. Add pinch of salt and quinoa. Simmer for 16-18 minutes, until all liquid is absorbed.
Grind chia seeds and let sit in 1/2 cup water.
Chop green onions, garlic, mushrooms, spinach, thyme, parsley.
Chop toasted almonds and chives. Toss together.
Grease a 36 mini muffin tin.
Preheat oven to 350.
Saute Your Veggies
In a large saute pan heat olive oil over medium to medium high heat.
Add onion and red pepper flakes.
Add baby bella mushrooms. Cook for 4-5 minutes minutes, until tender, moving veggies around.
Add garlic, spinach, and fresh thyme. Cook for 2 more minutes. Add lemon juice and sprinkle with pinch of sea salt. Taste for seasoning, adjust, and remove from heat.
Put it All Together
In a large mixing bowl, combine cooked quinoa; sautéed onion, mushroom, garlic, spinach, thyme mixture; minced parsley; lemon zest; chia seed mixture; salt and pepper.
Stir together and mix well.
Add almond flour and cheese (vegan or regular). Stir and mix well.
Distribute mixture into a greased mini muffin tin, filling each cup to the top (about 1 tbsp each). Press mixture down into tin.
Bake for 18-20 minutes, until crispy on top. Unmold from muffin pans. (I use a spatula to pop them out.
Top quinoa bites with chopped almond chive mixture and serve.
Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013