Monday, January 26, 2015

Veggie Cheddar Quinoa Bites with Ranch Dip


I don't know about your kids, but my kid is a carb freak.

Pasta, french fries, potatoes, bread, you name it.  He's not the pickiest kid in the world, and don't get me wrong he's a GREAT eater. He is, however, very selective.  So, to avoid his diet becoming mundane and to get some more veggies and protein into his skinny little tush, I came up with these.

They were a complete kitchen experiment for me, but I had some leftover quinoa and it formed in my head and sounded so delicious.  And I figured they could mimic tater tots and make my little one happy! (And me, cause let me tell you a little story- these things are so damn good he almost didn't get to try one!)



What you'll need:

1/2 head broccoli florets
1/2 large zucchini, shredded
2 beaten eggs
1/8 cup whole wheat flour, or almond flour
1/2 cup shredded cheddar
1 1/2 cups cooked quinoa


Equipment you'll need

A cutting board
A microwave safe bowl
A mixing bowl
A cookie sheet lined with tin foil or parchment paper
A vegetable grater

Preheat your oven to 425. Place broccoli florets and shredded zucchini in your microwave safe bowl.  Add a little water, cover and microwave for 1-2 minutes or until steamed.


Allow veggies to cool a bit, and place in a clean kitchen towel.  Wring out EVERY DROP of water and place veggies on a cutting board.  Chop, chop, chop!! (You can also use a food processor but it was nap time for the kiddo so I didn't want to make noise).  Place your chopped, steamed veggies in your mixing bowl.



Add the rest of your ingredients to the mixing bowl and mix well.  (I used two large eggs and a splash of water to help bind the ingredients).


Once everything is mixed together, use a tablespoon to scoop some of the mixture. Using the palm of your hand, form into a patty or a ball.  Do this very gently, it holds together but it's a little delicate. 
Place on your cookie sheet sprayed with coconut oil spray.

Bake for 15 minutes at 425 and remove from the oven.  Place on a wire rack or cookie sheet to cool.  


For the Ranch Dip: 

Mix 1 cup of greek yogurt, 1 tsp each dry dill, garlic powder, onion powder, sea salt and black pepper. Add a few tsp of chopped parsley, and whisk together! 

That's it! Please enjoy! 

For the picture free, complete recipe- please see below. 

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Tips- Use different veggies! Carrots, tomatoes, squash, cauliflower, sweet potatoes, just go for it!!

(21 Day Fixers- I counted 6 bites as 1 yellow, 1 blue.  I didn't count the ranch dip, I only used a few tsp.  If you use more, count as red.)




Veggie Cheddar Quinoa Bites-

1/2 head broccoli florets
1/2 large zucchini, shredded
(About a cup and a half of veggies)
2 beaten eggs
1/8 cup whole wheat flour, or almond flour
1/2 cup shredded cheddar
1 1/2 cups cooked quinoa

Preheat your oven to 425.  Line a cookie sheet with tin foil or parchment paper and spray with coconut oil spray.

In a microwave safe bowl, add grated zucchini and broccoli florets.  Microwave covered for 1-2 minutes until steamed, transfer to a clean kitchen rag and wring liquid out.  Chop veggies or run through a food processor, then mix with the rest of the ingredients.

Drop by formed tablespoon onto cookie sheet.  Bake for 15 minutes at 425.  Cool on a wire rack and enjoy!





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