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Greek Quinoa Bites

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth or stock
  • 1 cup frozen, bagged, cut leaf spinach
  • 3 eggs, beaten
  • 1 cup crumbled feta cheese
  • 1/4 cup scallions, chopped (green part only)
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350F.  Use cooking spray to grease a mini muffin pan

  2. Cook quinoa; rinse quinoa in cold water through a fine sieve and add to a pot.  Add soup stock and bring to a boil.  Once boiling, cover and reduce to a simmer.  Cook for 15 minutes or until all liquid is absorbed, stirring occasionally.  Remove from heat and fluff with a fork.

  3. In a large bowl, combine all ingredients and mix by hand. Using a tablespoon or ice cream scooper, fill the muffin wells with the mixture.

  4. Bake for20-30 minutes or until browned.  Remove from oven and allow to cool for 5 minutes.  Using a butter knife, remove bites from the muffin tin and enjoy immediately or move to a cooling rack and store in an air-tight container in the refrigerator.