Quinoa Raisin Breakfast Bites Recipes

QUINOA RAISIN BREAKFAST BITES

Quinoa Raisin Breakfast Bites image

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

Ingredients

cooking spray
1 cup cooked quinoa
1 cup gluten-free oat flour
½ cup unsweetened vanilla-flavored almond milk
¼ cup maple syrup
¼ cup raisins
1 egg white
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 pinch sea salt

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

Quinoa With Garlic, Pine Nuts and Raisins image

Provided by Ellie Krieger

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

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

High-Protein Baked Quinoa Bites Recipe by Tasty image

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

Ingredients

nonstick cooking spray, for greasing
2 cups kale, tuscan
4 cloves garlic
olive oil, to taste
½ teaspoon red pepper flakes
⅓ cup sun-dried tomato, in oil
4 large eggs
4 cups quinoa, cooked and cooled
1 cup oat flour
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon kosher salt
¼ cup freshly grated parmesan cheese

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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