Cheesy Quinoa Bites

Okay, let's dive into the delicious world of gluten-free snacking! It's a jungle out there, folks, isn't it? Walk down any grocery store aisle, and you're bombarded with processed this and processed that, often with a hefty price tag and a mile-long list of ingredients we can't even pronounce. And let's be honest, nothing beats the satisfaction of making something yummy at home, especially when you know exactly what's going into it. That's why I'm so excited to share this particular recipe with you – it's a total game-changer for gluten-free snackers who want something both satisfying and simple. It's not some overly complicated creation that requires a degree in culinary arts, trust me. This recipe is based on the idea of using what you already have on hand to create something extraordinary. It's my go-to on those hectic evenings when hunger strikes, but I just don't want something from a box. What began as a desperate attempt to use up some leftover cooked quinoa has morphed into a family favorite – I call them my "Cheesy Quinoa Bites."

Cheesy Quinoa Bites

These little bites are the perfect solution when you're looking for gluten-free snacking perfection! They are savory, cheesy, a little crunchy, and completely customizable to whatever you have in your fridge. Bonus – they are actually pretty good for you, too! They're great hot out of the oven, but they also make fantastically portable and lunchbox-friendly snacks once cooled down.

Ingredients

• 1 cup cooked quinoa (cooled)
  • A quick note: you can substitute with other grains like cooked brown rice or millet if you aren't a quinoa fan, but the texture will be slightly different
• ½ cup shredded cheese (I love a mix of cheddar and mozzarella, but feel free to use your favorite. Dairy-free cheese works as well). Dairy-free cheese is a good alternative.
• ¼ cup finely chopped green onion
  • This adds a great bit of flavor. A pinch of dried onion powder would also work.
• 2 large eggs, lightly beaten
  • If you're vegan, try a flax egg – 1 tablespoon of ground flaxseed mixed with three tablespoons of water, let it sit for a few minutes until thickened.
• ¼ cup almond flour (or any gluten-free flour of choice)
  • This helps bind everything without adding extra gluten, feel free to substitute with tapioca or a gluten free blend you have at home.
• 1 teaspoon dried herbs (Italian mix, oregano, or thyme)
• Salt and black pepper to taste
• Optional: ¼ cup cooked and chopped veggie, or meat (think roasted red peppers, spinach, mushrooms, or crumbled bacon, sausage or ham), or finely chopped jalapenos for a little added kick!
  • The beauty of this recipe is that you can customize it with literally anything you have kicking around in your fridge.
• 1 Tablespoon avocado oil or olive oil.

Instructions

1. Preheat your oven to 375°F (190°C). Grab your favorite baking sheet— I like using a silicone baking mat for easy cleanup.
2. In a large mixing bowl, combine the cooled cooked quinoa, the shredded cheese, the chopped green onions, and any additional toppings you like. Go ahead and get your hands in there! It's the age-old method of mixing.
3. Add the beaten eggs to the mixture, and stir until everything is well combined. You want to make sure this is a consistent mixture for lovely and even baking.
4. Now sprinkle in the almond flour, the dried herbs, salt, and pepper. Give it another good mix. This is where a good sturdy spoon comes in handy!
5. At this point, the mixture should be slightly sticky but should also hold its shape when pressed. If it seems too wet, add a bit more almond flour (a tablespoon at a time) until it comes together nicely.
6. Using a tablespoon or a small cookie scoop, scoop up portions of the mixture and roll them into neat little balls. Try to make the same size for all of them.
7. Arrange the quinoa balls on the baking sheet, giving them a little space between each one so they bake evenly, they tend to spread a little anyway.
8. Use the back of your spoon, brush the top lightly with the avocado oil.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown and lightly crispy on the edges.
10. Remove the baking sheet from the oven and let them cool for a few minutes before enjoying.

Tips & Tricks

• Flavor Boost: For an added depth of flavor try using a teaspoon of garlic powder or some smoked paprika. A dash of hot sauce added to the mix or sprinkled on top goes a long way too.
• Cheese Variations: Experiment with different types of cheese to find your perfect blend. Gouda, havarti, or even some crumbled feta would be delicious additions. For dairy-free alternatives, try a cashew-based cheese or a good vegan blend that melts properly.
• Spice It Up: Adding a pinch of red pepper flakes or some chopped jalapeños will give these bites a fiery kick. Be sure to start small with the hot ingredients because you can always add more!
• Meal Prep Magic: These bites are fantastic for meal prepping during the week. Make a big batch, and store them in the fridge for a quick snack or a component for lunch. They can also be frozen and reheated.
• Dipping Delights: Serve these cheesy bites with your favorite dipping sauce – anything from marinara to a spicy aioli, or a creamy dill dip.
• Kid Approved: For picky eaters try cutting the veggies into smaller pieces, so they don't see them right away, or using a cookie cutter to make fun shapes from the mixture before baking them.

Alright, friend, that's it, I cannot wait for you to try making these little flavor explosions! They're the kind of snack that once you start, you just can't stop, but luckily for us, they are actually quite good for you too. So here's hoping these become a regular staple in your gluten-free repertoire as well! Happy snacking!