These cheddar quinoa bites are served with a spicy yogurt dipping sauce. They pack a healthy, protein punch and are a great side dish.
Things learned this weekend…
Top 40 music becomes much more fun after 3 vodka cranberries and 2 beers.
Coworkers become much more fun after 3 vodka cranberries and 2 beers. (I kid, I kid, they’re always great)
I’ve reached some emotional peak in my life where I now cry at father/daughter dances.
Duck fat fries at a wedding? Best idea ever.
Especially after 3 vodka cranberries and 2 beers.
Navigating a directionally challenged husband home at midnight after 3 vodka cranberries and 2 beers is amusing.
Cheesy quinoa bites make excellent hangover food the next day.
Besides the fact that I pronounced it as “kin-o-wah” for the first year of our relationship, I’m pretty much in love with quinoa. It masks itself like a carby grain but you can eat it and not have to worry about what your added protein is going to be because it is one! I’m positive if I was a vegetarian I’d live off the stuff.
Add cheddar, Mexican spices, corn kernels that pop in your mouth from freshness and a spicy yogurt dipping sauce and our relationship goes from love to something slightly inappropriate.
Kind of like me on the dance floor Saturday night.
- 1/2 cup uncooked red quinoa
- 1 cup water
- 1/2 cup cheddar, grated
- 1 egg
- 2 tablespoons parsley, chopped
- 3 tablespoons bread crumbs
- 2 tablespoons whole wheat flour
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/3 cup corn kernels (fresh or thawed from frozen)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- salt & pepper
- 1/4 cup plain greek yogurt
- 1 teaspoon sriracha
- Rinse quinoa then combine with water in a small sauce pan.
- Bring to a boil and then cover and simmer until water is absorbed (about 20 minutes).
- While quinoa cooks, combine remaining ingredients in a large bowl.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat.
- Add quinoa to the bowl when finished cooking and combine all ingredients with clean hands.
- Form mixture into golf ball sized balls (this will be messy but they should come together enough to form balls. If not, add a bit more breadcrumbs) and place on baking sheet.
- Bake for 20 minutes.
- If any of the balls have cracked while cooking, reshape them while still hot then let cool to harden.
- Combine yogurt and sriracha in small bowl and stir together.
Adapted from Tablespoon via Bev Cooks