Kale Quinoa Bites
Savory quinoa bites with kale, feta and edamame bake into crisp-edged mini muffins for a satisfying snack, lunchbox bite or light meal.
Prep 25 min · Cook 30 min · Total 1 hr 5 min · Makes about 36 bites
Ingredients
- Unsalted butter
- 2 1/2 cups cooked quinoa, at room temperature
- 4 large eggs, beaten
- Scant 1/2 teaspoon fine grain sea salt
- 1 small onion, finely chopped
- 1/2 cup crumbled feta
- 1 clove garlic, minced
- 1 cup very finely chopped kale
- 1/2 cup shelled edamame
- 3/4 cup breadcrumbs
- To serve: avocado, chives.
Directions
- Heat the oven to 375F and position a rack in the top third. Coat mini-muffin tins well with butter, then place a strip of parchment in each cup so the bites are easy to lift out after baking or freezing.
- In a medium bowl, mix together the quinoa, eggs and salt. Add the onion, feta, garlic, kale and edamame, and stir until everything is evenly combined.
- Add most of the breadcrumbs and stir again, then pause for a few minutes so they can take up some of the extra moisture.
- Spoon the quinoa mixture into the prepared tins, pressing it down into the cups, then scatter the reserved breadcrumbs over the tops.
- Bake for 25-30 minutes, until the bites are cooked through with a dark golden crust. Wait a few minutes before taking them out of the pans. Serve warm or at room temperature with salted avocado and plenty of chopped chives.