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Ritter loves veggies and I’m thankful for that…but giving him sautéed spinach or a plate full of quinoa usually leads to a huge mess and lots of time-consuming clean up.  So I decided I could just bake those things together with a little egg for protein and create something he could pick up and eat easily without a mess.  To make things even easier, I was at Costco for the FIRST time the other day (I know I know…why did I wait so long?) and I discovered these amazing bags of fully cooked quinoa in the freezer section.


I love quinoa as much as the next person but it’s a royal pain in the ass to cook.  Millions of them always escape when you’re measuring them out and end up in the nooks and crannies of my kitchen.  You get the best flavor if you rinse and strain it before cooking, but those little balls escape most mesh strainers and you lose half of them down the sink.  So when I found these little freezer bags with kale, olive oil, and garlic already mixed in I was stoked.  You microwave for 4 minutes and it’s ready.  And y’all it’s SO yummy.  It’s great by itself or I serve sautéed veggies over it.  Then I got this crazy idea to make these quinoa bites out of it!  Endless possibilities right!?!  I also had some leftover sautéed broccoli and sundried tomatoes that I chopped up and threw in there.  So here’s what I did with my first attempt at these…

1 10oz. bag cooked kale/quinoa (pictured above) OR about 1.5 cups cooked quinoa (you can throw in some chopped cooked spinach or kale also)
1 cup finely chopped cooked broccoli – add in the sundried tomatoes if you want!
2 eggs
dash of garlic powder
about 1/2 cup Daiya vegan mozzarella cheese (or any cheese you like)
about 2 T ground golden flax seeds (just because I like to throw these in for extra Omega 3’s – and they help stuff bind!)

  • Spray a mini muffin pan with non stick cooking spray
  • Preheat oven to 350 degrees
  • Mix all ingredients in a mixing bowl
  • Fill each mini muffin tin full
  • Bake for about 20 minutes until they start to turn slightly brown

That’s it.  So easy.  You could probably increase the amount of quinoa because these were super heavy on the veggies but Ritter devoured them.  But if you cook 2 or 2.5 cups quinoa I don’t think it would hurt to use it all.  You could also just slightly increase how much broccoli and cheese you add.  As long as you’ve got the eggs in there it’ll all bind well.

Here’s a link to another seemingly easy recipe I found on Pinterest if you’d like to compare.

I stored half of these in the fridge and put half in the freezer.  He’s been eating them at lunch, dinner and even snack so I’m about to pull the rest of the batch out of the freezer.  You can also make a breakfast version of these with apples and cinnamon instead of broccoli, cheese, and garlic!  Experiment with different ingredients.  They hold together so well and little ones will love them!

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