Quinoa Raisin Breakfast Bites Recipes
QUINOA RAISIN BREAKFAST BITES
These protein-packed, dairy-free quinoa raisin muffin bites have no refined sugar. A perfect low-calorie anytime snack. Store in an airtight container in the refrigerator for up to 1 week.
Provided by Megan Olson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix cooked quinoa, oat flour, almond milk, maple syrup, raisins, egg white, vanilla extract, cinnamon, and salt together in a large bowl.
- Fill each muffin cup to the top with quinoa mixture.
- Bake in the preheated oven until golden brown, about 25 minutes. Cool muffins completely in the tin, about 20 minutes, before removing.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.5 g, Fat 1.2 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 40.1 mg, Sugar 6.7 g
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
HIGH-PROTEIN BAKED QUINOA BITES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, kale, garlic, olive oil, red pepper flakes, sun-dried tomato, large eggs, quinoa, oat flour, dried oregano, dried basil, dried parsley, kosher salt, freshly grated parmesan cheese
Provided by Isabel Castillo
Categories Lunch
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a baking sheet with nonstick spray.
- Finely chop the Tuscan kale. Mince the garlic.
- Heat a drizzle of olive oil in a medium pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute, until fragrant. Add the kale and cook until softened, about 3 minutes. Remove from the heat and set aside.
- Chop the sun-dried tomatoes and add to the kale mixture.
- In a large bowl, beat the eggs, then add the quinoa, oat flour, kale mixture, oregano, basil, parsley, salt, and Parmesan cheese. Mix well.
- Shape the quinoa mixture into 20 small patties. Place on the prepared baking sheet.
- Bake for 20 minutes, until the patties are golden brown and crispy.
- Serve as desired. The bites will keep in the fridge for up to 6 days, or in the freezer for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 118 grams, Fat 23 grams, Fiber 16 grams, Protein 36 grams, Sugar 6 grams
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