Cheese, Spinach & Quinoa Bites


Milky / Pesach

Prep time: 10 mins / Cook time: 45 mins

Serves: 24


2 tsp extra virgin olive oil
1 cup uncooked quinoa (yields 2 cups cooked)
1 cup water
½ tsp salt
1 tsp extra virgin olive oil
1 lb fresh baby spinach (yields about 1 cup cooked)
Pinch of salt
3 eggs, lightly beaten
Salt to taste
4 oz Les Petites Fermieres Gouda cheese, cut into 24 cubes
Cooking Spray

  1. Instructions
    TO COOK THE QUINOA: In a medium saucepan, heat 2 teaspoons of olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil. Add 1 cup water and ½ tsp salt. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool slightly
  2. In the meantime, prepare the spinach. Heat 1 teaspoon of olive oil in a large, deep non stick skillet. Add spinach and a pinch of salt and cook over medium heat for 3-4 minutes, until wilted. Set aside to cool.
  3. Preheat oven to 375F. Coat a 24 cup mini muffin pan with cooking spray.
  4. In a large bowl, combine cooked quinoa, cooked spinach, beaten eggs and salt and mix well
    Spoon mixture evenly into the mini muffin pan, so they are ⅔ way full. Tuck a cheese cube in the center of each one.
  5. Bake at 190 celcius for 15 minutes. Serve warm.



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