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4 from 1 vote

Mushroom Herb Quinoa Bites

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 36
Author: Angela Marinelli - Nourishement Connection

Ingredients

To Cook Your Quinoa

  • 1 cup dry quinoa
  • 2 cups less 2 tbsp water
  • 2 tbsp lemon juice
  • pinch sea salt

For the Quinoa Bites

  • 2 cloves garlic
  • 1/2 cup green onions small dice
  • 1 cup baby bella mushrooms small dice
  • 1 cup spinach chopped
  • 1 tbsp fresh thyme minced
  • 1 tbsp lemon juice
  • 2 tsp olive oil
  • pinch sea salt
  • pinch red pepper flakes 1/8 -1/4 tsp depending on taste
  • 2 tbsp parsley minced
  • 2 tbsp lemon zest
  • 1 1/2 tbsp white chia seeds ground mixed in a 6 tbsp water (or 2 eggs if not vegan)
  • 2 tbsp almond flour or any flour if allergic to nuts, gluten-free blend, wheat, etc.
  • 3/4 cup dairy-free vegan mozzarella cheese (or low fat mozzarella cheese)
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper

To Top Quinoa Bites (optional)

  • 3 tbsp toasted almonds chopped (optional, if not nut-free)
  • 3 tbsp chives chopped

Instructions

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.
  • Zest lemon.
  • 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.

Bake

  • 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.

Notes

Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013