While I do still make food that isn't quite baby friendly (this week's mouth burning chipotle corn chowder, for example), I prefer to make one meal that we all enjoy. It makes me so happy to eat with my little guy and see him try new foods, even if he mooches off my plate.
These quinoa pizza bites were popular with everyone. I love quinoa, but on it's own it can taste a little bitter and boring. The herbs give it good flavor, and dried oregano always makes me think pizza. These were easy to make, although a spazzy potholder move resulted in yet another burn on my wrist. My cooking theme of the winter has been, how many things can I break or injure myself with in the kitchen. Must slow down. C and I will be having the leftovers today, and I can't resist anything that comes out of the mini muffin tin. Easily customizable to suit your tastes, I can even see serving these as party appetizers if made bite-sized.
Quinoa Pizza Bites
adapted from So Very Blessed
Makes 24 mini-muffin tin sized bites.
2 cups cooked quinoa
1 small onion, chopped
2 cloves garlic, chopped
olive oil
2 large eggs, beaten
1/2-1 cup shredded mozzarella cheese, reserve some for sprinkling on top
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried basil
salt (I omitted salt for my little guy)
Preheat oven to 350 degrees.
Saute onion and garlic in olive oil over medium low heat until translucent, about 3 minutes.
Combine all ingredients in a bowl and mix well.
Using a spoon (or cookie scoop), portion into mini muffin tins that have been sprayed with non-stick spray or olive oil. Press down lightly.
Sprinkle additional cheese on top.
Bake for 20 minutes until cheese is melted and quinoa bites are lightly browned around edges.
Serve with marinara sauce.
Here is an example of my elegant plating. Served alongside roasted asparagus on a sectioned monkey plate.
And eaten by my monkey.
These quinoa pizza bites were popular with everyone. I love quinoa, but on it's own it can taste a little bitter and boring. The herbs give it good flavor, and dried oregano always makes me think pizza. These were easy to make, although a spazzy potholder move resulted in yet another burn on my wrist. My cooking theme of the winter has been, how many things can I break or injure myself with in the kitchen. Must slow down. C and I will be having the leftovers today, and I can't resist anything that comes out of the mini muffin tin. Easily customizable to suit your tastes, I can even see serving these as party appetizers if made bite-sized.
Quinoa Pizza Bites
adapted from So Very Blessed
Makes 24 mini-muffin tin sized bites.
2 cups cooked quinoa
1 small onion, chopped
2 cloves garlic, chopped
olive oil
2 large eggs, beaten
1/2-1 cup shredded mozzarella cheese, reserve some for sprinkling on top
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried basil
salt (I omitted salt for my little guy)
Preheat oven to 350 degrees.
Saute onion and garlic in olive oil over medium low heat until translucent, about 3 minutes.
Combine all ingredients in a bowl and mix well.
Using a spoon (or cookie scoop), portion into mini muffin tins that have been sprayed with non-stick spray or olive oil. Press down lightly.
Sprinkle additional cheese on top.
Bake for 20 minutes until cheese is melted and quinoa bites are lightly browned around edges.
Serve with marinara sauce.
Here is an example of my elegant plating. Served alongside roasted asparagus on a sectioned monkey plate.
And eaten by my monkey.
I remember a drunken encounter I had with that chipotle corn chowder once. Definitely a good call to keep it away from Colin for the next 10-12 years. -Matt
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