Quinoa Bites with Chipotle Mayo

The chipotle dip used in this recipe is also great for chips, veggies and crackers.

Serves per two bites and 2 tbsp dip

Quinoa Bites with Chipotle Mayo
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Ingredients

  • 2 cups quinoa, cooked
  • 2 eggs
  • 1 cup carrot, shredded
  • 2 green onions, diced
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup sour cream
  • 1 tsp chipotle seasoning
  • 1/3 cup ranch dressing
  • 1/8 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 350 degrees F. Coat a mini muffin tin with cooking spray.
  2. In a large bowl combine the quinoa, carrot, egg, onion, garlic, parsley, cheese, flour, salt and pepper.
  3. Press into the bottom of the muffin tin.
  4. Bake for 15-20 minutes or until crisp.
  5. Meanwhile in a serving bowl combine the ranch dressing, sour cream, and seasonings.
  6. Let chill in refrigerator until quinoa bites are done.
  7. Serve with quinoa bites.
Recipe Type: Appetiser
7.6.4
220

Preheat oven to 350 degrees F. Coat a mini muffin tin with cooking spray.
In a large bowl combine the quinoa, carrot, egg, onion, garlic, parsley, cheese, flour, salt and pepper.

Press into the bottom of the muffin tin.

Bake for 15-20 minutes or until crisp.

Meanwhile in a serving bowl combine the ranch dressing, sour cream, and seasonings.

 

Let chill in refrigerator until quinoa bites are done.

Serve with quinoa bites.

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