ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty Merch
Skip to Content
91% would make again

High-Protein Baked Quinoa Bites

Tasty Team
June 10, 2019
High-Protein Baked Quinoa Bites

Ingredients

for 5 servings

  • nonstick cooking spray, for greasing
  • 2 cups kale (200 g), tuscan
  • 4 cloves garlic
  • olive oil, to taste
  • ½ teaspoon red pepper flakes
  • ⅓ cup sun-dried tomato (60 g), in oil
  • 4 large eggs
  • 4 cups quinoa (680 g), cooked and cooled
  • 1 cup oat flour (90 g)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon kosher salt
  • ¼ cup freshly grated parmesan cheese (30 g)

Nutrition Info

  • Calories 812
  • Fat 23g
  • Carbs 118g
  • Fiber 16g
  • Sugar 6g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
  2. Finely chop the Tuscan kale. Mince the garlic.
  3. Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
  4. Chop the sun-dried tomatoes and add to the kale mixture.
  5. In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
  6. Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
  7. Bake for 20 minutes, until the patties are golden brown and crispy.
  8. Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
  9. Enjoy!

Ingredients

for 5 servings

  • nonstick cooking spray, for greasing
  • 2 cups kale (200 g), tuscan
  • 4 cloves garlic
  • olive oil, to taste
  • ½ teaspoon red pepper flakes
  • ⅓ cup sun-dried tomato (60 g), in oil
  • 4 large eggs
  • 4 cups quinoa (680 g), cooked and cooled
  • 1 cup oat flour (90 g)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon kosher salt
  • ¼ cup freshly grated parmesan cheese (30 g)

Nutrition Info

  • Calories 812
  • Fat 23g
  • Carbs 118g
  • Fiber 16g
  • Sugar 6g
  • Protein 36g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
  2. Finely chop the Tuscan kale. Mince the garlic.
  3. Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
  4. Chop the sun-dried tomatoes and add to the kale mixture.
  5. In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
  6. Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
  7. Bake for 20 minutes, until the patties are golden brown and crispy.
  8. Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
  9. Enjoy!
High-Protein Baked Quinoa Bites

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.