Quinoa spinach bites with cheese, garlic, and scallions are a perfect portable snack on the go. Kick your craving for fast food to the curb!
Quinoa Spinach Bites are my favorite movie-watching munchie. I prefer these to the movie theater popcorn with the questionable butter. I grab a bag of these and go. As a matter of fact, I might just make up another batch tonight and watch Boondock Saints for St. Patrick’s day festivities that will continue through this weekend. Give me a Guinness to go with these crunchy snacks.
This are an amazingly versatile recipe to work with, as well as quick. Double up the batch & freeze some for later. Re-heating them is as simple as zapping them in the microwave for forty or fifty seconds. I used a Lodge cast iron pan to give the Quinoa Spinach Bites a more even browning. Also, adding more oil to the pan will make them crispier on the outside and soft within.
Parents can sneak fiber and protein into this perfect hand held food for the kids. Hide some broccoli or kale in them instead of spinach. They’re also a healthy substitute from the usual fatty, calorie laden football game watching fare.
Here are some toppings and dips:
- Salsa verde
- Lemon juice
- Ranch dressing
Use the mixture in other ways:
- Up the ante and make a larger patty for an excellent sandwich filler. Pile on the lettuce, tomatoes, and avocado!
- Roll them up into smaller balls for a great appetizer. Dip them in a creamy dressing like Ranch or cilantro lime.
- Crumble up the cooked patties and toss them in a salad.
Options on veggies
- Kale – Chop finely (leaving out the thick ribs), bring 2 cups of water to a boil, put kale in steamer basket, steam for 10 minutes.
- Swiss chard – Fold leaves lengthwise and cut out hard vein. Stack a couple trimmed leaves and roll them up tightly and cut across. Add to pan until slightly wilted 4 – 6 minutes.
- Broccoli – Steam for 10 minutes or until tender.
- Zucchini – Bring a large pot of water to a boil. Trim ends of zucchini. Place steamer basket in pot and steam for 10 to 15 minutes or until tender.
There are options for vegans:
- Egg substitutes like VeganEgg or Ener-G egg replacer.
- Vegan cheeses like Daiya
- Vegan breadcrumbs such as Ian’s Natural Foods brand Gluten-Free Panko Breadcrumbs.
Quinoa has been a staple in the diets of vegetarians and vegans for a long time now. With the trend for falling in love with tofu, kale, seitan, and other healthy diet choices, quinoa is having an upswing in popularity. People are becoming more health conscious and concerned about what they are putting into their bodies. We are looking for alternatives to the sugary, carb loaded foods that line grocery store shelves.
This is one grain that is loaded with vitamins, nutrients, and plenty of other healthy elements that make it an excellent choice for use in vegetarian recipes. It takes on the flavor of whatever your combining it with so it can easily be used in savory or sweet dishes.. Quinoa is a vegetarian super food with many benefits. I highly recommend adding it to your pantry. You’ll find yourself using it a lot.
I use it in many recipes:
- Quinoa Tabbouleh – Easy to throw together dish! Some cucumber slices, tomatoes, red onions, olives plus herbs and spices make a colorful side dish.
- Black Bean & Quinoa Soup – A warm dish for cold nights. Carrots, tomatoes, garlic, maybe even some potato thrown into a mix of spices and some veggie broth. So delicious!
- Baked Tomatoes with Quinoa – This one I haven’t made yet, but I can’t wait to try it!
- Banana Quinoa Pancakes – Adding quinoa to pancakes absolves me from the guilt of having just one more.
- Quinoa Breakfast Bites – Use any fruits you want like apple or berries, add some maple syrup, nuts like walnuts or pecans, spices are a must! Nutmeg and cinnamon are great additions.
- 1 cup quinoa
- 2 cups water
- 4 eggs - whisked
- 1 cup spinach - steamed
- 1 cup breadcrumbs
- ⅓ cup Parmesan cheese
- 3 scallions - thinly sliced
- 3 cloves garlic - minced
- 1 tbsp. olive oil
- 2 tsp. grated ginger (optional)
- ½ tsp. fine sea salt
- ¼ tsp. turmeric (optional)
- Pinch of red pepper
- Toppings - avocado, cilantro, salsa verde, lemon juice
- In medium pot bring quinoa and 2 cups of water to a boil.
- Reduce to low heat, cover & simmer for 15 minutes or until water is absorbed.
- Allow to cool to room temperature.
- Mix eggs, cheese, scallions, garlic, salt, steamed spinach & breadcrumbs.
- Allow to set for a few minutes.
- Heat oil in cast iron skillet.
- Form thin, palm sized patties with hands.
- Place in skillet, About 7-8 minutes on each side.
- Place on wire rack to cool.