Jalapeño Popper Quinoa Bites

• temps total: 22 minutes

Ingrédients

¾ cup quinoa, rinsed

1½ cups water (or broth)

1 cup yellow onion, finely chopped

½ cup jalapeño peppers, chopped

2 garlic cloves, minced

2 eggs, lightly beaten

2 tbsp cream cheese (⅓ less fat), cut into small pieces

1½ cups Monterey Jack cheese, shredded

Instructions

Cook the Quinoa: In a medium saucepan, cook quinoa according to package directions. Let it cool.

Preheat: Heat the oven to 350°F and grease mini muffin tins with cooking spray.

Mix: In a large bowl, combine the cooked quinoa, onion, jalapeños, garlic, eggs, cream cheese, and Monterey Jack cheese.

Fill and Bake: Spoon heaping tablespoons of the mixture into the muffin cups. Bake for 15–20 minutes, or until the edges are golden brown.

Cool and Serve: Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

High-Protein Snack

Gluten-Free

Kid-Approved

Party Favorite