These delicious and filling bites are great in lunchboxes or for an after school snack. My 15 month old son loves them and they are great for toddlers, older children, and adults alike! You can vary the vegetables you use according to your tastes. We have tried various combinations including: frozen peas and corn (defrosted), orange or yellow peppers, grated sweet potato and finely sliced spring onion.
I tend to cook up a big batch of quinoa then freeze it in portions. I discovered a microwave pouch of quinoa and brown rice on offer in the supermarket for 74p so used that this time and it was delicious, and very quick. These are a good snack for after school, before sporting activities and clubs as they are filling but not heavy.
Traffic Light Quinoa Bites
1 ½ cups cooked quinoa, or a 200g microwave pouch of quinoa, cooked and cooled
1 courgette, grated
1 carrot, grated
1 red pepper, finely diced
60g Parmesan, grated - plus extra for sprinkling (or vegetarian hard cheese)
2 medium free range eggs
½ - 1 tsp dried mixed herbs
Ensure the cooked quinoa is room temperature. Preheat your oven to 180C/160C Fan/Gas Mark 4. Grease a muffin tin using a little oil on some kitchen towel.
Squeeze excess moisture from the grated courgette, and add to a bowl with the cooked quinoa, grated carrot, prepared pepper and greated parmesan.
Add the eggs and herbs then mix until ingredients are completely combined. Spoon into the holes in the muffin tin and sprinkle some extra grated parmesan on the top of each one.
Bake in the preheated oven for approx 20-25 mins until lightly golden and set. Allow to cook for 10 minutes then gently ease out of the muffin tin with a spoon or palette knife.