Southwest Quinoa Bites

Happy Friday everyone!  Here’s a fun Friday Quinoa fact for you:

2013 has been declared International Year of Quinoa by the United Nations (thank you Wiki Wiki Wack Wikipedia).  Looks like we were one step ahead of the game with this Quinoa Bite series eh?

Ok, enough jib jab.

One of my favorite things is when you throw a bunch of stuff together, throw it in the oven and keep your fingers crossed that it will come out delicious and it does! That’s just what happened with these Southwest Quinoa Bites.  I love me some southwest flavor, as you’ve seen in recipes like Southwest Chicken Burgers and Mexican Pizza.

So why not share the Southwest wealth with Quinoa Bites?

Southwest Quinoa Bites

INGREDIENTS
*yields 12 regular muffin sized bites

2 cups cooked Quinoa

1 cup shredded, cooked chicken

1/2 cup bread crumbs

1 cup cheddar cheese

1/2 cup pepper jack cheese

1 tablespoon olive oil

1/2 cup black beans

1/2 cup canned corn

1 medium red pepper, chopped

2 garlic cloves, minced

3-4 scallions, chopped small

1 tablespoon cumin

1 tablespoon chili powder

3 eggs, lightly beaten

salt & pepper to taste

ranch dressing for dipping

1) Preheat oven to 350 degrees.

2) Place your Quinoa, bread crumbs, cooked chicken and cheeses in a large mixing bowl and set aside.

3) Heat your olive oil in a medium saucepan over medium heat.  Once the oil is heated, add your black beans, corn, red pepper, garlic, scallions, cumin and chili powder and saute for 3-5 minutes.  The goal here isn’t to cook the vegetables through, but simply allow the flavor of everything to combine a bit before adding it to the rest of the mixture.

4) Add the veggie/spice mixture to the quinoa/chicken/bread crumbs/cheese and allow it to cool for a few minutes before adding the eggs (about 5 minutes).  You can then add the beaten eggs and combine the mixture.  Season with salt and pepper to taste.

5) Take a regular sized muffin tin (12 muffins) and spray with non-stick cooking spray.  Add about 1/3 cup of the mixture to each muffin slot.

4) Bake in your preheated oven for 30 minutes.  Serve with a side of Ranch dressing for dipping!

Since this was dinner, I decided to use a regular sized muffin tin vs. the mini-muffin tin, but these would certainly be great bite sized as well!  Served with a nice side salad, it was a perfect, healthy and scrumptious dinner.  If you wanted to add a little kick to these, you could always toss some crushed red pepper flakes in with the cumin and chili powder! I personally like when my lips aren’t on fire, but to each his own 🙂

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