Yay our stay-at-home order is done in Denver. I am happily ending the Coronavirus miniseries of shelf stable snack ideas, and for week 19, I made Mexican Quinoa bites.
They are so good and super versatile! Next time I’m definitely adding some spicy green chiles!!
Recipe
- ¾ cups quinoa, cooked
- 2 eggs, lightly beaten
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) Diced Tomatoes, drained
- 1 ¾ cups shredded cheese
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Preheat oven to 350° F. Spray mini muffin tins with cooking spray.
- In a large bowl, combine cooled quinoa, eggs, black beans, tomatoes, 1½ cups cheese, garlic, chili powder and cumin.
- 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.
Elevating Balance 