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| Quinoa Cheese Bites |
The boys could not agree how to eat these cheesy little dumplings: G-man smothered his in tomato sauce and the Cadet carefully dipped each bite. Does it really matter? They were eating quinoa. Voluntarily, cheerfully even.
Quinoa Cheese Bites started with Elle's recipe for Vegetarian Meatballs, and quinoa stands in place of crackers. A few more tweaks, and voila! Gluten free and oven baked, you can serve them as an entree or as a perfect take-along snack for a party.
1 cup quinoa, cooked*
1 large (or 2 small) eggs
8 oz mozzarella cheese, shredded (I have not tried it, but I bet non-dairy cheese would work well.)
1 tsp oregano
1 tsp garlic
1/2 tsp basil
Cook the quinoa. (I added two cups of boiling water to the quinoa, stirred it until it came back to a boil, put the lid on the pot and left it for half an hour.)
Preheat the oven to 350F. Grease a large baking dish (or two, 12" square dishes) with coconut oil or olive oil.
Mix everything together. Form one-inch balls, gently press them together and place them onto the baking dish. If you dip your hands in water first, and again every so-often, it will be easier to form the balls. Bake, uncovered, for about forty minutes, until the tops are golden.
Serve with your favorite tomato sauce, or blend the following together:
16 oz unsalted tomato sauce
small onion
1/2 tsp oregano
1/2 tsp garlic
[For anyone who is paying attention: yes, this is a repost from 2012. :) ]
Like recipes? Check out these recipe carnivals. Bloggers from all over the 'net share recipes at Full Plate Thursday, Simple Lives Thursday, Thriving on Thursdays, the Friday Vegetarian Potluck, Foodie Friends Friday, Fat Tuesday, the Hearth and Soul Hop, Make Your Own Monday, Martha Mondays, Gluten-Free Wednesdays, Foodie Friday, and Slightly Indulgent Tuesday.
Mix everything together. Form one-inch balls, gently press them together and place them onto the baking dish. If you dip your hands in water first, and again every so-often, it will be easier to form the balls. Bake, uncovered, for about forty minutes, until the tops are golden.
Serve with your favorite tomato sauce, or blend the following together:
16 oz unsalted tomato sauce
small onion
1/2 tsp oregano
1/2 tsp garlic
[For anyone who is paying attention: yes, this is a repost from 2012. :) ]
Like recipes? Check out these recipe carnivals. Bloggers from all over the 'net share recipes at Full Plate Thursday, Simple Lives Thursday, Thriving on Thursdays, the Friday Vegetarian Potluck, Foodie Friends Friday, Fat Tuesday, the Hearth and Soul Hop, Make Your Own Monday, Martha Mondays, Gluten-Free Wednesdays, Foodie Friday, and Slightly Indulgent Tuesday.
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