As we’ve thought more about going in the direction of Gluten-Free, we discovered quinoa, and we are crazy about it! We love the taste and the texture – it has a nutty feel to it making it a little crunchy. Our sons love it because they have read about its high protein content, the fact that it contains all the 9 essential amino acids including lysine, and that it helps them rebuild after a workout. Quinoa is a superfood.
As the weather heads into fall, I’m collecting recipes that are perfect for cooler days with football/ultimate frisbee in the backyard or a gathering of friends and family. I plan to triple this recipe often and freeze these delectable bites for impromptu use.
This easy finger snack is perfect if you love pizza!
By putting quinoa and the components of Italian pizza together you get all the nutrition of the whole grain packed with fiber and protein and a savory, gluten-free snack that is more like a comfort food.
I have modified the original recipe from So Very Blessed.com a bit, upping the cheese so I could delete the meat and use more garden veggies. The fresh basil adds great flavor, and the combination of the basil, oregano, onions, paprika, and garlic blend perfectly to bring yummy pizza flavor in each little bite, but feel free to play around with the spices to accommodate your family’s tastes!
- 1 cup uncooked quinoa (or 2 cups cooked quinoa)
- 4 eggs
- 1 cup chopped onion
- 1 cup of any garden veggies on hand such as tomatoes, red peppers
- 2 cup shredded mozzarella cheese (I used Parmesan and mozerella)
- 2 tsp minced garlic
- 1/2 cup fresh basil, chopped
- 2 tsp sea salt
- 1 tsp paprika
- 1 tsp dried oregano
- optional: a dash or two of ground cayenne for some heat
- optional: add browned ground beef or pieces of chicken or bacon
- pizza sauce for dipping
Soak 1 cup uncooked quinoa 12 hours to remove phytic acid and saponins. Place the soaked, rinsed quinoa and two cups of water into a pot. Cover and bring to a boil and then simmer for 20 minutes or until quinoa is tender. Cooks much like rice.)
Preheat oven to 350 degrees.
Mix together all ingredients (minus pizza sauce) in a medium mixing bowl.
Distribute mixture, one heaping tablespoon at a time, onto parchment-covered trays and press together gently to compact. Option: use a greased mini muffin tin, filling each cup to the top.
Bake for 15 to 20 minutes until lightly golden with crisping edges. Cool for 10+ minutes before removing from the trays. Serve warm with sauce for dipping.
Makes 40-42 pizza bites. They freeze well for re-heating.
I used my rounded measuring TBSP to distribute the mixture to the cookie sheets.
Does your family like pizza?
“Gratitude can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.” ~M. Beattie