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When James saw me buying the ingredients for this recipe for our latest adventure, he said, “Wow, it takes quite a princess to bring fresh basil and sun-dried tomatoes on a weekend camping trip!” But after his first bite of these little patties of pleasure, I had him eating his words. Who’s the princess now, buddy? Well of course, it’s still me. After all, I’m the cause of his current state of taste bud bliss.
Quinoa is so versatile, and makes a great main ingredient for portable-type snacks…things you can wrap up, stick in your pocket, and eat later. James and I are big fans of portable snacks. They are quite convenient for the active RV lifestyle. Heading out hiking? Grab a Quinoa Bite on your way out the RV door! Since quinoa is the most nutrient-rich grain out there, we try to make it a staple in many of our homemade snacks. It’s rare to find a grain that is high in protein…and not only that, a COMPLETE protein source. Quinoa is unique in this way. It’s also a well-known anti-inflammatory food. Many migraine sufferers eat quinoa regularly thanks to its high levels of riboflavin (B2). As an extra bonus, it contains heart-healthy fats, keeps blood sugar levels regulated, and is gluten free. So, there’s your introduction to quinoa. Yet another fabulous superfood you should be eating.
There are a million different ways to make these Quinoa Bites. Swap the cheese and veggies for your favorites, and you’ll still have a winner here with a totally different flavor. Today, I’m showing our Italian version in honor of my Italian roots. Okay, actually I have no Italian roots…I just married one, and get the cool last name in the deal. But we did just recently take an Italy trip so let’s just say this recipe is in honor of those fun memories of Bancomats and Bullfighting Museums. But you’re waiting for the recipe. Sorry, my tangents get worse the more grandchildren I get.
- 1 cup uncooked quinoa
- 2 cups broth (or water)
- 3 eggs
- 2 cups pizza friendly veggies (I used olives, sundried tomatoes, and fresh basil)
- 3/4 cup mozzarella
- 1/4 cup grated parmesan
- 1 tsp Italian seasoning
- 1 tsp garlic powder
Cook the quinoa and broth according to package directions. Let it cool enough so that it won’t cook the eggs when you mix them together.
Preheat oven to 350 degrees.
Throw everything in a bowl and stir.
Fill greased muffin tin cups using a 1/4 cup measuring cup.
Bake for 20-25 minutes.
And that’s it! Super easy, right?! They are fabulous warmed up and dipped in marinara sauce, but they’re still yummy with no sauce and as a room temperature portable snack. They freeze well, and can be reheated in the microwave for about 30 seconds or so.
Here’s a final look at these yummy Italian Quinoa Bites:
So delizioso! Ciao, Bellas!
Added some canned artichoke hearts (squeezed dry and chopped). Had more filling than would fit in my standard muffin tin. Used a mini tin for the extra – they are the perfect appetizer size! Smaller tin might also be more kid friendly.
We loved these! I used sundries tomatoes and fresh oregano. Perfect! Thanks for sharing a simple to make, healthy, crowd pleaser snack recipe.
I’m so glad you liked it! Great idea with the fresh oregano. I’ve got some out in the garden…I’m going to add some next time!