Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

BabsV

Recipe: Cheesey Quinoa Bites

Recommended Posts

I can't remember where I found this recipe...it was via a link on twitter to someone's blog that linked to another blog...you know how it is sometimes.

Anyway, I made them yesterday -- they are seriously good and it didn't take much time to throw them together. I didn't have green onion so left it out and I had to use dried cilantro because I wasn't going out to hunt for fresh (it was hovering around 0 degrees F not including windchill...!) I substituted gluten-free flour. I think I'd up the season salt a bit since we like things with a little more 'kick'...or maybe having the onions would make up for it.

Cheesy Quinoa Bites

Makes ~24 bites

2 cups cooked quinoa

2 large eggs

1 cup shredded carrot

2 stalks green onion, diced

2 cloves garlic, minced

1/4 cup chopped fresh cilantro

1/2 cup grated Parmesan cheese

2 Tbs all-purpose flour

1/2 tsp seasoning salt

1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.

2. Mix together all ingredients.

3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (about 1 heaping Tbs each).

4. Bake for 15-20 minutes.

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I can't remember where I found this recipe...it was via a link on twitter to someone's blog that linked to another blog...you know how it is sometimes.

Anyway, I made them yesterday -- they are seriously good and it didn't take much time to throw them together. I didn't have green onion so left it out and I had to use dried cilantro because I wasn't going out to hunt for fresh (it was hovering around 0 degrees F not including windchill...!) I substituted gluten-free flour. I think I'd up the season salt a bit since we like things with a little more 'kick'...or maybe having the onions would make up for it.

Cheesy Quinoa Bites

Makes ~24 bites

2 cups cooked quinoa

2 large eggs

1 cup shredded carrot

2 stalks green onion, diced

2 cloves garlic, minced

1/4 cup chopped fresh cilantro

1/2 cup grated Parmesan cheese

2 Tbs all-purpose flour

1/2 tsp seasoning salt

1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.

2. Mix together all ingredients.

3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (about 1 heaping Tbs each).

4. Bake for 15-20 minutes.

This sounds very good, need to go shopping...


Wheat Allergy

Chemical (scent) Allergy

Share this post


Link to post
Share on other sites

This sounds seriously good and will definitely be trying it. I don't like Cilantro but would put in some spices like ground chilli, cumin etc. Yummy. xx


January 2012: Dietician confirms status and issues prescription

December 2011: Specialist diagnoses Non-Antigen Coeliac

May 2011 Specialist confirms Wheat Intolerance, possibly non-Coeliac

Blood tests negative so far

Gluten free since April 2011, continuing improvement

Gluten light for many years

IBS 20 years

Share this post


Link to post
Share on other sites

I'm so gonna try these!


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

Share this post


Link to post
Share on other sites

I made these last night. They were really good. I didn't have cilantro so I subbed fresh parsley out of my herb garden and used Betty Crocker gluten free bisquik for the flour. I made my quinoa up in my pressure cooker. Wow so easy and I didn't have to worry about it burning to the bottom. I had enough quinoa to make a batch and a half. The half batch I put in a little cumin and corriander. That was good too. They taste better the next day after the flavors meld togeter more.


Me:
Celiac disease(positive blood work/biopsy- 10/2008), gluten free oat intolerent, Hashimoto's Thyroiditis/Disease, Raynaud's Disease


DS2(age 9):
celiac disease(positive IgA tTG, no biopsy- 11/2010)


DS1(age 13):
repeated negative bloodwork and negative EGD/biopsy. Started on a gluten free trial(8/2011). He has decided to stay gluten free due to all of the improvements he has experienced on the diet.

Share this post


Link to post
Share on other sites

Sounds really good. But there's flour in the recipe. Do you mean wheat flour?

Of course not! SHe even says she subbed out for a gluten-free flour . This is a Celiac website, after all ! :)

When you have a recipe like this that just needs a couple of spoonfuls of flour to help it stick together, you can sub any all purpose gluten-free mix or probably rice or potato flour.


 

 

Share this post


Link to post
Share on other sites

How much uncooked quinoa would that be? :)


January 2012: Dietician confirms status and issues prescription

December 2011: Specialist diagnoses Non-Antigen Coeliac

May 2011 Specialist confirms Wheat Intolerance, possibly non-Coeliac

Blood tests negative so far

Gluten free since April 2011, continuing improvement

Gluten light for many years

IBS 20 years

Share this post


Link to post
Share on other sites