These were yummy and a bit addicting. I made a few changes from the original based on what I had on hand. I expected the bites to be more dry and firm, but mine came out fairly wet after 20 minutes of baking time. I might have put too much mixture in each muffin cup and probably could have baked them longer, but we just used forks instead of fingers and still enjoyed them!
1 cup quinoa
1 1/2 cups chicken or vegetable broth
2 large eggs
2 carrots, shredded
1 1/2 cups fresh spinach, chopped2 cloves garlic, minced
6 ounces cheddar cheese, grated
2 tablespoons flour
salt and pepper, to taste
parmesan cheese for sprinkling on top
Add quinoa and broth to a medium saucepan. Bring liquid to boil. Cover and turn heat down to simmer. Cook 15-20 minutes, or until quinoa has absorbed all the liquid.
Preheat the oven to 350 degrees.
Lightly spray a mini muffin pan with cooking spray.
In a large bowl, combine all of the ingredients together, mixing until thoroughly combined.
Using a melon baller or a tablespoon, place rounded drops of the mixture into each cup of the muffin pan, pressing each one down lightly with your fingers to make sure that they are firmly packed. Sprinkle parmesan cheese on top.
Bake until lightly golden, about 15-20 minutes.