Mexican Quinoa Bites
Yields: ~ 40 bites
  • ¾ cups quinoa, rinsed
  • 1½ cups broth (or water)
  • 2 eggs, lightly beaten
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) Hunt's Organic Diced Tomatoes, drained
  • 1¾ cups shredded cheese, divided (cheddar or pepperjack)
  • ¼ cup green onions, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  1. In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  2. In a large bowl, combine cooled quinoa, eggs, black beans, tomatoes, 1½ cups cheese, green onions, garlic, chili powder and cumin.
  3. Preheat oven to 350° F. Spray mini muffin tins with cooking spray.
  4. Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Sprinkle tops with remaining shredded cheese. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven, let cool for 5 minutes and then gently remove from pan.
Recipe by Alida's Kitchen at