I made these years ago and forgot about them till recently. I was looking for a side dish for Slow-cooker Cola Gochujang Glazed Beef. I asked chat gpt (my boss raves about how good it is at finding side dishes) and asked it for something that aligned with the mediterranean diet. There were some interesting dishes – i’ll be posting about a tahini sauce in a bit, and some had quinoa. I decided to use one i had, a cute one that used sriracha, shredded carrots (i always have bags in the freezer) and an egg and my adorable mini muffin tin!
Quinoa Sriracha Mini Bites
Ingredients
- 1 cups cooked quinoa (how to cook quinoa)
- 1/4 + 2 tbl cup cheddar cheese, grated (or parm)
- 1 eggs, beaten
- 1 clove garlic, minced – optional
- 3/4 tablespoons sriracha
- 1/2 cup shredded carrots
Instructions
- Preheat oven to 350°F
- Spray Pam in the cups of a mini 12 count muffin pan. Set aside.
- Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon.
- I use big cookie scoop – Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again.
- Continue filling the cups in this manner. You should be able to fill 10 or so of the cups.
- Bake for 15-20 minutes, rotating the pans halfway through.
- Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
- Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.
Verdict:
This are just as good as cakes vs mini bites. But they can be self contained and less hands on to get a fun side dish!
If you try this, let me know what you think!
This is a great way to use up left or quinoa
