Quinoa (pronounced keen-wah) is a tiny, nutty-tasting, gluten-free, grain-like food that delivers a healthy dose of magnesium, fiber, and protein. In fact, one serving (1/4 cup) of quinoa fills 48% of our daily magnesium needs, boasts 13.1g of protein, and is low in sodium.
Quinoa grows with a bitter, protective coating called saponin that is easily rinsed off. The majority of quinoa sold today is pre-rinsed, although a quick rinse never hurts. To rinse: Place quinoa in a fine-mesh sieve and run it under cold water for a few seconds. Shake off any excess water and you are ready to cook.
Fun Fact: Quinoa is actually a relative of leafy green veggies like spinach and swiss chard. It is also one of the only plant foods that is a complete protein, meaning that it provides the body with all 9 essential amino acids.
Quinoa can be white, red, or black. For a festive spin on this delicious snack, try rainbow quinoa!
Gluten-Free Cheese & Veggie Quinoa Bites
- 2 cups Quinoa, Cooked*
- 2 Eggs
- 1 cup Carrot, Shredded
- 2 Stalks Green Onion, Diced
- 2 Cloves Garlic, Minced
- 1/4 cup Fresh Cilantro, Chopped
- 1/2 cup Parmesan or Cheddar Cheese, Grated
- 2 tablespoons Almond or Coconut Flour
- 1/4 teaspoon Pink Himalayan Salt
- 1/4 teaspoon Seasoning Salt
- 1/4 teaspoon Ground Pepper
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt, and pepper.
- Distribute mixture into muffin tin, filling each cup to the top.
- Bake for 15-20 minutes.
Enjoy these delectable little bites! If you need a sauce for dipping, try mixing a packet of Simply Organic Ranch Dip Mix with one serving of greek yogurt.
* To cook quinoa, you simply stir it into your liquid of choice, cover, and simmer over low heat for about 12-15 minutes. The ratio is 2 cups of water or other cooking liquid (chicken or vegetable broth for flavor) to 1 cup of quinoa.