Thank you so much. Last week’s post was really well received and you let me know. I appreciate the texts, emails, Facebook comments, Blog comments and a retweet on Twitter by my friend, Mally! Sometimes I press that “publish” button my blog posts and then just hold my breath hoping it is well received. And last week’s post was on the heavy side so thank you for taking the time to read the story and to let me know your thoughts. Interacting with my readers is what makes my blogging adventure really fun and fulfilling.
To lighten up both the mood and my recipes, I thought I would start a stretch of what I’ve been calling on Instagram my “spring clean eating”. Let’s face it, the upper arms are coming out of hiding this month and we need to put down the comfort foods! Bright, fresh flavors and spring colors are coming into view at the farm stands. I’d like to get as much of that on our plates as possible. Or at least I am going to try!
So, with the exception of the weeks when I will be out scouting restaurants in the coming few months, I am hoping to share some clean recipes that are big on flavor and hopefully make you feel good as you prepare and serve them to yourself, family and friends.
This week, I am kicking it off with Quinoa, Spinach and Feta bites which are based on a recipe I found here. I first made them according to Heidi’s recipe for a healthy snack to bring on an airplane. I was hooked. The second time I made them, I wanted to make the small bites into something a little more substantial so instead of mini bites, I made them more full sized. This time, I split the difference and while they are not super mini, they are not enormous either, making them a perfect two to three biter.
If you get hungry in the mid afternoon like I do, these are a great to have in the fridge for a filling, flavorful treat. I would serve them as an appetizer at a party, or warm up a few for lunch and serve with some avocado as Heidi suggests in her original recipe (that was my lunch today by the way!).
I hope you make a batch of these as part of spring clean eating and let me know what you think! If you have any favorite clean eating recipes, please drop me a line or let me know in the comments!
Cooked, fluffed Quinoa. I used a white quinoa this time, but I have also made these with a whole grain version as well…
The original recipe has kale but I chose spinach for my bites because it’s seasonal and I love the bright flavor it adds. I also happen to have a lot of it in my house, but you can use whatever greens you have in your bin. Just make sure to give them a decent chop. I liked the edamame and onion Heidi used in her original recipe, but I wanted more flavor so opted for sun dried tomatoes and chives…
Fill your lined muffin tins and spray the liners to insure easy removal. Press down on the filling to make sure it is compact and then sprinkle with a tiny bit of additional bread crumbs if you choose…
The bites are ready in about 25 minutes and can be eaten warm from the oven or at room temperature. Store them in the fridge and give them about 30 seconds in the microwave to warm them up…
Recipe adapted from 101 Cookbooks
Ingredients
- 1 1/2 cups cooked quinoa, at room temperature
- 1 1/2 cups finely chopped raw spinach, kale or arugula
- 2 large eggs, beaten
- 1/2 cup crumbled feta cheese (you can substitute goat cheese)
- 1/4 cup diced sun-dried tomatoes (I use tomatoes packed in oil which I drain and pat lightly)
- 1/4 cup whole wheat bread crumbs plus more for sprinkling
- 1 Tablespoon chopped chives
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees.
- Line 12 cup muffin tin with paper liners and spray with grape seed oil spray.
- Place cooled quinoa in a large bowl.
- Add spinach and eggs. Combine and make sure all of quinoa has been moistened with the egg.
- Add the remaining ingredients and mix well.
- Divide evenly between 12 muffin cups (mixture will not completely fill the cups). Press down gently on the mixture to make sure it's as compact as possible.
- Sprinkle lightly with additional bread crumbs if desired.
- Bake for 25 minutes until lightly browned.
- Remove from oven and serve warm or at room temperature.
- Store in the refrigerator.
Tips from The Kitchen Scout
To yield 1 1/2 cups of cooked quinoa, start with 2/3 - 3/4 cup raw quinoa. For best results, rinse quinoa in a fine mesh strainer before adding it to the pot with twice the amount of liquid. I cooked mine in homemade chicken stock, but you can cook it in water with a pinch of salt. Bring combined liquid and quinoa to a boil and then simmer, covered, for about 20 minutes or until liquid is entirely absorbed. You want the quinoa to be dry for this recipe.
Experiment with the filling! As an example, you could swap out the feta with goat cheese and replace the sun dried tomatoes with roasted red peppers.
These look yummy and Emily will love them (no meat)! I’m always looking for quinoa recipes for her. Your photos are beautiful:)
Thanks, Ellen! I hope Emily likes them!
This looks easy to turn gluten free if I use my gluten free panko bread crumbs. Look wonderful!
Yes! I hope you enjoy them!
I will be making these this afternoon – yum! (and my upper arms will thank you)
Ha ha! Let me know how you like them, El.