Are you obsessed with Hot Sauce?
Yea, me too.
Let me introduce to you to Cheesy Buffalo Quinoa Bites. Healthy, yummy, and full of hot saucey goodness.
If you’re not a hot sauce lover, don’t worry, I have a variation for you too in the form of Tomato, Basil and Mozzarella Quinoa Bites below.
Both of these little babies come together in minutes, especially if you have cooked quinoa on hand. Since they’re made in a mini muffin tin, you can eat about seven at a time and then instagram it and say #normal.
If you are one of my hot sauce lovers, you should probably dip these buffalo bites in more buffalo sauce. And maybe some homemade ranch too? Yep, that sounds about right. #winner
CHEESY BUFFALO QUINOA BITES
Serves: 2; Adapted from www.hummusapien.com
Prep: 20 min
Cook: 20 min
INGREDIENTS
- 1 cup vegetable broth
- ½ cup quinoa, uncooked (I used red quinoa)
- 2 eggs, beaten
- 2 tbsp almond meal
- 2 garlic cloves, minced
- ¼ cup Frank’s hot sauce
- ¼ cup shredded mozzarella cheese
- 2 tbsp + 1 tbsp grated Parmesan cheese
INSTRUCTIONS
- Preheat oven to 350F. Spray a mini muffin tin with cooking spray.
- Bring broth and quinoa to a boil in a medium pot. Once boiling, reduce heat and simmer (covered) for about 15 minutes, or until all the liquid is absorbed. Set aside to cool.
- In a large bowl, combine eggs, almond meal, garlic, hot sauce, mozzarella cheese and 2 tbsp of Parmesan. Stir well to combine.
- Spoon batter into mini muffin tin. Sprinkle bites with the remaining one tbsp of Parmesan. You’ll need to make two batches unless you have a 24-cup muffin tin.
- Bake for 20 minutes. Serve hot with celery and homemade ranch (plain greek yogurt mixed with dry ranch seasoning to taste)!
Tomato, Basil & Mozzarella Quinoa Bites
Serves 2; Adapted from www.simpletruth.com
Prep: 20 min
Cook: 20 min
INGREDIENTS
- Olive oil Spray
- ½ cup Quinoa, dry
- 1 cup Vegetable Broth
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 Eggs, beaten
- 2 tbsp. Almond Meal
- 2 cloves garlic, minced
- ¼ tsp. salt
- ½ cup Grape Tomatoes, chopped
- 7 large leaves Basil chopped (about ¼ cup)
INSTRUCTIONS
- Preheat oven to 350F. Spray a 24-cup mini muffin tin (or two 12-cup tins) with cooking spray and set aside.
- In a medium pot, bring quinoa and vegetable broth to a boil. Once boiling, reduce heat low and simmer (covered) for 15 minutes, or until all the liquid has absorbed. Set aside to cool.
- In a medium bowl, mix together cooked quinoa, cheeses, beaten eggs, almond meal, garlic and salt. Fold in chopped tomatoes and basil.
- Spoon batter evenly into muffin tin.
- Bake for 20 minutes.
- Serve hot.
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