These grain-based little bites use gluten-free quinoa, Harvester Farms Broccoli, fresh tomatoes, and Cheddar cheese. A fun and healthy alternative to meatloaf!
1/2 cup Water
1 teaspoon Lime Juice
1 teaspoon Dried Oregano
1 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
2 teaspoons Salt
1 1/2 cup Shredded Cheddar Cheese
1 cup Diced Tomato (heaping cup)
3 cups Freeze Dried Broccoli
2 cups Water
1 cup Quinoa (rinsed thoroughly in cold water)
Preheat oven to 350 degrees F.
Rinse the quinoa thoroughly in cold water. Drain thoroughly. Add 2 cups of water. Heat over high heat until it comes to a boil. Turn heat down to medium-low and cover. Let simmer, covered, for 15 minutes. Turn off heat (leave covered) and let sit another 5 minutes.
To tell if quinoa is done, there will be small c-shaped spirals on the outer edges of each of the grains. Fluff with a fork. If these are not protruding, return the quinoa to medium-low heat, covered, for another 3-5 minutes.
In a large bowl, combine the cooked quinoa, freeze dried broccoli, diced tomato, Cheddar cheese, salt, pepper, eggs, garlic and onion powder, oregano, lime juice and ½ cup water. Mix well.
Liberally grease 18 spots in muffin tins. Fill each of those tins with the quinoa mixture, about ¾ up the sides.
Bake the quinoa bites in the oven for about 20-25 minutes or until the edges are golden brown. Remove from oven and let cool slightly before removing from the tins. Serve warm.