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High-Protein Baked Quinoa Bites

by Isabel Castillo and Karlee Rotoly

Ingredients

for 5 servings

  • nonstick cooking spray, for greasing
  • 2 cups
    kale, tuscan (200 g)
  • 4 cloves garlic
  • olive oil, to taste
  • ½ teaspoon
    red pepper flakes
  • ⅓ cup
    sun-dried tomato, in oil (60 g)
  • 4 large eggs
  • 4 cups
    quinoa, cooked and cooled (680 g)
  • 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)
    Calories 812
    Fat 23g
    Carbs 118g
    Fiber 16g
    Sugar 6g
    Protein 36g

Estimated values based on one serving size.

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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!
 

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