2 ½ cups cooked quinoa, at room temperature
4 large eggs, beaten
½ tsp salt
1 small onion, finely chopped
½ cup crumbled feta
1 clove garlic, minced
1 cup finely chopped kale
½ cup shelled edamame
¾ cup breadcrumbs
To serve, you may want to also have avocado and chives
- Preheat oven to 375 degrees with a rack in the top third position.
- Butter mini-muffin tins generously and line with a strip of parchment paper in each indent. This makes popping the bites out of the pan after baking or freezing simple.
- Combine the quinoa, eggs and salt in a medium bowl. Stir in onion, feta, garlic, kale, and edamame. Stir in most of the breadcrumbs, and let sit for a few minutes so the breadcrumbs can absorb some of the moisture. Fill the prepared muffin tins with the quinoa mixture, pressing the mixture down, and then sprinkling with the remaining breadcrumbs. Bake for 25 – 30 minutes or until baked through and deeply golden crusted.
- Remove the quinoa bites from the pans after a few minutes. Enjoy either hot or at room temperature!