Quinoa... Keen-wah... Quinn-oh-a... However you like to say it, these Quinoa Snack Bites are a delicious way to eat the super food. Quinoa is a complete protein and is packed with nutrients, so no wonder that it's become trendy in the last few years. Some people have a hard time with its slightly bitter and earthy taste, but the feta, onions, and pepper flavors in these quinoa snack bites balance out quinoa's natural flavor.
The best part about these snack bites is that they're totally portable! They're perfect for a kid's lunch box, as salad toppers, or in place of falafel in a pita pocket. And they're freezable- so make a big batch and microwave for 1-2 minutes when eating throughout the week. Well what are we waiting for, let's learn how to make them!
Quinoa Snack Bites
Makes 15 Snack Bites (4 servings when paired with sides) | Inspired by Little Grazers
1 hour (30 minutes active, plus 30 minute bake time)
Quinoa (1/2 cup uncooked)
8 ounce package feta cheese (you’ll use 2 ounces)
1 red bell pepper
1 medium yellow onion (or ½ of a large onion)
1 handful of baby spinach
Plain greek yogurt (you'll use 2 tablespoons)
**Grown-up**: preheat oven to 350F
Measure 1 cup of water and pour in medium pot
**Grown-up**: put pot with water on the stove over high heat, bring to boil.
Wash red bell pepper. Chop bell pepper into long strips with kid chef knife. Grown-up might want to cut off top and cut out the seeds first. Place in roasting dish.
When water is boiling, measure ½ cup quinoa. **Grown-up**: Add quinoa to boiling water. When the quinoa comes to a boil, cover the pot and lower to simmer. Keep an eye on it- when the water is absorbed, turn the heat off (but keep the lid on!)
**Grown-up**: use grown-up chef knife to cut top and bottom off of onion, peel the onion. Kid: dice medium onion with mezzaluna knife (or grown-up can chop with chef knife). Separate the layers of the onion, Put all the pieces in roasting dish with pepper.
Measure 1 tablespoon olive oil, add to roasting dish. Stir to combine with peppers and onions.
**Grown-up**: put dish in oven. Kid: set timer for 30 minute
Use mezzaluna knife to chop a handful of spinach (or tear with hands). Add spinach to medium bowl.
Use kid chef knife to make a line in the feta, estimating 2 ounces of feta cheese (1/4 of package if using 8 ounce package).
Scoop out feta and crumble with hands into medium bowl with spinach.
Measure 2 tablespoons plain greek yogurt. Add to bowl with spinach and feta.
Add a few shakes of black pepper to the bowl.
Germ alert: raw eggs can make you sick! Always wash your hands after touching raw eggs, and never eat raw eggs.
Crack one egg into a small bowl. Wash hands. Use a fork to whisk egg.
**Grown-up**: When timer goes off and pepper/onions are tender, remove pepper and onion from dish, pour onto cutting board. Let cool for a few minutes.
Kid: chop pepper and onions smaller with mezzaluna knife. Add to the medium bowl.
Fluff quinoa with fork. Add quinoa to the medium bowl.
Add the egg to the medium bowl
Stir everything together.
Coat baking pan with olive oil by pouring oil onto the pan, then using a pastry brush to "paint" the oil to coat the pan.
Roll the mixture into small clusters (makes about 15), place them evenly on the baking sheet. Wash hands.
Brush tops of clusters with olive oil. Pour the olive oil into a small bowl, then paint tops with pastry brush
**Grown-up**: put in oven. Kid: set timer for 30 minutes. **Grown-up**: take out when golden brown
Allow to cool slightly.
Grown-up Pro Tips
These Quinoa Snack Bites freeze beautifully! Put them in freezer bags and lie flat in your freezer.
This recipe has a fair bit of down time, so it might be challenging for young chefs' attention spans. It's helpful to have some "waiting games" up your sleeve- we love "I Spy" or turning on some favorite music and having a dance-off.
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