With my injury, I finally have some time on my hands to put a little more creative thought into my meals. I recently bought a new bag of quinoa (it takes me forever to get through one) and I started to think of some different ways I could use it. I’ve seen many recipes for quinoa muffins or bites on Pinterest lately, so I got to thinking how it would be a great vehicle to use up some left over ingredients in my fridge. One ingredient I have a little too much of right now is taco-seasoned cheese. I bought a 2lb bag of it about a week or so ago for taco night, and have had more than too much of it left ever since. After peaking in my fridge and finding some left over black beans, I knew I could whip up a Mexican flavored quinoa bite really easily.
Quinoa Taco Bites (serves 3)
- 2 cups cooked quinoa
- 2 eggs
- 1 cup grated carrots
- 1/2 cup taco-seasoned cheese
- 1/2 cup black beans
- 2 cloves garlic
- 2 tbsp flour (I used whole wheat, but any other is fine)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- Preheat the oven to 350 degrees.
- Cook the quinoa according to the directions. My brand of quinoa called for 3/4 cup of dry quinoa to make 2 cups cooked. Mix all the ingredients above in a bowl until incorporated.
- Grease your muffin pans and fill them with the quinoa mix. Push everything down with a spoon to make sure it compacted well.
- Bake for about 20-25 minutes. Let cool and enjoy!
These bites were simply delicious. They had just a hint of the Mexican seasonings that I love. Topped with some salsa, they were even better! Of course, the seasonings can be adjusted or more can be added according to your tastes. That’s what I love about quinoa bites – substitutions are easy and still delicious.