Baked Broccoli-Cheddar Quinoa Bites

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Salt

  Table

  ½ tsp or 3g

• Broccoli

  Raw

  ¾ cup chopped or 68g

• Cheddar cheese

  ¾ cup, shredded or 85g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat the oven to 350°F. Line 16 cups of a 24-cup mini muffin pan with paper liners or coat with cooking spray.
2. Cook the quinoa with 1/8 tsp salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.
3. Add the broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp salt to the quinoa. Stir in the egg.
4. Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.
5. Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.

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